Lifestyle
Chef Nadia’s Tuscan white bean and prawn salad
Fresh prawns and creamy cannellini beans are a fantastic duo and make for the stars in today’s recipe by Capsicum Culinary Studio.
![Chef Nadia's Tuscan white bean and prawn salad](https://images.caxton.co.za/wp-content/uploads/sites/112/2023/01/chef-nadias-tuscan-white-bean-and-prawn-salad.jpg)
Prawns and cannellini beans are a popular Italian combination. This easy Mediterranean salad is less about the lettuce and more about the seared tender prawns and creamy cannellini beans. Recipe by Capsicum Culinary Studio
Serves: 2 | Cooking time: 8 minutes | Prep time: 15 minutes
Ingredients
- 12 prawns deveined and butterflied
- 6 scallops (optional)
- 1 can of cannellini beans or butterbeans
- 1 large tomato decided and diced
- 1 green pepper decided and diced
- 1 red onion sliced into rings
- 14 cucumber thinly sliced
- 1 packet of frilly, mixed lettuce
- 1 lemon sliced for garnish
- Salt and pepper as needed
Ingredients for dressing:
- ½ cup of olive oil
- ½ cup of lemon juice
- 8g Finely chopped dill
- 1 red chili finely chopped
Method
- For the dressing mix all ingredients in a mixing bowl and set aside.
- Drain the beans and put in a mixing bowl along with the tomatoes, red onion, cucumber, green pepper, and season.
- Season prawns and grill on high heat for 8 minutes. Just before removing, squeeze lemon juice over it and set aside.
- Sear scallops in the same pan and season once cooked set aside.
- Once all the elements are completed you can start assembling your salad.
- Use your lettuce as a base. Toss your beans and vegetables in the dressing and place on salad leaves. You can mix everything together or serve separately.
- Garnish with grilled red peppers, dill, edible flowers, and grilled lemon slices.