Warm spring salad with prawns and broad beans
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.
Ingredients
500g all-purpose potatoes
salt
600g broad beans (about 200g 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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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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