Prawn & cannellini salad on organic sourdough

Cooking Salads Prawn & cannellini salad on organic sourdough

This bruschetta-style starter is topped with a beautiful prawn and cannellini salad.

Lables: Egg free Fish free Lactose free Milk free Peanut free Tree nut free
  1. To make the lemon basil dressing, whisk the lemon juice, olive oil and chopped basil in a bowl to combine.
  2. Place the prawns, cannellini beans, tomato wedges, capers and basil in a large bowl with the lemon basil dressing, then toss to combine.
  3. Serve the prawn salad on slices of grilled organic bread.

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20 cooked prawns, peeled , deveined
800g canned cannellini beans, rinsed, drained
2 small tomatoes, cut into wedges
2 tbsp baby capers, rinsed, drained
1 cup small basil leaves
8 slices organic sourdough bread, grilled
1/4 cup lemon juice
1 tbsp olive oil
2 tbsp finely chopped basil leaves

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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