Prawn, asparagus & white bean salad

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

Recipe «Prawn, asparagus & white bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.