Prawn, asparagus & white bean salad

Cooking Salads Prawn, asparagus & white bean salad

Have a summer full of salad days with this tasty, low-fat meal which is ready in 15 minutes.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Fish free Peanut free Tree nut free
  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Spread the mustard over the bread. Tear into pieces and place on the prepared tray. Bake for 5 minutes or until crisp. Transfer to a plate.
  2. Combine the asparagus, tomato, oregano, garlic and 1 tablespoon of the dressing in a bowl. Transfer to the baking tray. Cover with foil and bake for 5 minutes or until tender. Transfer to a bowl. Pour over any cooking juices.
  3. Add the prawns, beans, bocconcini, baby Asian greens and remaining dressing to the asparagus mixture. Toss gently to combine. Divide among serving dishes and top with the croutons.

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1 tbsp wholegrain mustard
1 slice Lebanese bread
2 bunches asparagus, woody ends trimmed, cut into thirds
200g punnet grape tomatoes, halved
1 tbsp fresh oregano leaves, chopped
1 garlic clove, crushed
80ml 99% Fat Free Italian Dressing
600g cooked prawns, peeled, deveined
420g can cannellini beans, rinsed, drained
4 bocconcini, torn
50g baby Asian greens

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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