Warm Prawn and Bean Salad

On the table in: 15 mins
Serves: 2
Origin: Italian

Ingredients:

  • cooking oil spray
  • 1 celery stalk, finely sliced
  • ½ medium red onion, peeled and finely chopped
  • ½ garlic clove, peeled and crushed
  • 400 grams tinned cannellini beans, rinsed
  • 200 grams pre-cooked jumbo prawns, de-veined
  • 2 medium tomatoes, diced
  • 2 cups rocket leaves, coarsely chopped
  • 2 tsp extra virgin olive oil

Nutritional Information

Per serving: 323 calories; 28.6g carbohydrates; 29.7g protein; 9.8g fat; 11g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

Instructions:

  1. Lightly spray a non-stick frying pan with cooking oil and heat to medium-high. Add the celery, onion and garlic and cook for 2 minutes, reduce the heat to low and cook for a further 2–3 minutes or until the onions are soft.
  2. Add the beans and heat through for 1 minute.
  3. Add the prawns and heat through for a further minute.
  4. Place half the rocket leaves into the bottom of two serving bowls, top with the bean and prawn mixture and sprinkle with diced tomato and remaining rocket leaves. Drizzle 1 teaspoon of the olive oil over each plate and serve.