With this classic Italian bean and prawn salad, youll give pizza and pasta a run come summer.
- Drain beans. Place in a saucepan with 2 whole garlic cloves, sage and rosemary, cover with water, then bring to a simmer over medium heat. Cook for 45 minutes or until beans are tender, then drain. Discard herb sprigs. Remove garlic, mash, then place in a bowl with beans.
- Meanwhile, to make dressing, finely chop half the oregano. Whisk in a bowl with oil, lemon juice and remaining 1 crushed garlic clove.
- Transfer 1/2 cup dressing to a small bowl, cover and reserve. Add prawns to remaining dressing, toss to coat, then refrigerate for 20 minutes to marinate.
- Heat a chargrill pan over high heat. Drain prawns, then cook for 1 minute each side or until just cooked.
- Combine beans with reserved dressing, remaining oregano leaves, prosciutto, fennel, fennel fronds, parsley and warm prawns. Divide among bowls to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set