Warm spring salad with prawns and broad beans

all details

If your broad beans are large, peel them after the initial boiling to reveal the bright-green beans inside. If they are small, leave them in their skins.

Warm spring salad with prawns and broad beans
Photo: Marina Oliphant

Ingredients

  • 500 g all-purpose potatoes
  • salt
  • 600 g broad beans (about 200 g podded)
  • 2 zucchini, finely sliced
  • 1 leek, finely sliced
  • 12 to 16 medium raw prawns
  • 4 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Sea salt and pepper
  • 1 tomato, seeded and diced
  • 2 tbsp chervil sprigs or basil leaves
  • 1 lemon, cut into wedges

Method

Peel the potatoes and chop into 1.5cm dice.

Cook in a large pot of simmering salted water for 10 minutes or until tender. Scoop out and drain.

Cook the broad beans for 5 minutes, then scoop out and drain.

Cook the zucchini and leek for 3 minutes, then scoop out and drain.

De-vein the prawns by hooking a thin bamboo skewer through the back of the shell and pulling out the black intestinal tract, but don't peel them. Cook in the same pot of water for 5 minutes or until pink and just cooked. Drain and cool for 10 minutes before peeling.

Whisk the olive oil, lemon juice, sea salt and pepper in a large bowl, add the leeks, broad beans, potatoes, prawns, tomato and chervil and lightly toss. Serve with lemon wedges.

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  • Main Ingredients - Shellfish
  • Cuisine - Italian

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