Prawn Salad with Broad Beans and Lightly Pickled Red Onions
- Serves:
- 2
- Prep Time:
- 10 mins
- Cook Time:
- 3 mins
- Share
Ingredients
One pack (12) Karumba banana prawns
100g fresh or frozen baby broad beans, lightly steamed and shelled
100g of white beans
One red onion, sliced and soaked in apple cider vinegar
A pinch of sugar
A tsp of dried dill leaves
A tbs of extra virgin olive oil
A small bunch of fresh chives, finely sliced
100g fresh or frozen baby broad beans, lightly steamed and shelled
100g of white beans
One red onion, sliced and soaked in apple cider vinegar
A pinch of sugar
A tsp of dried dill leaves
A tbs of extra virgin olive oil
A small bunch of fresh chives, finely sliced
Method
Start by making the pickled red onion, soaking the slices in the acv, sugar and dill. Set aside to marinate for at least half an hour
In the meantime, steam the broad beans for a few minutes, shell and rinse in cold water. Tip into a large bowl, along with the white beans. Mix well and then add in the prawns and chives. Toss together
Finally divide between two individual bowls, arrange the red onion slices on top. Pour two tbs of the pickling juice into a small bowl. Add a tbs of extra virgin olive oil and whisk well. Spoon over the salad and serve!
Buy these delicious MSC Prawns here >
Sian Hughes