PRAWN, BEAN & HERB SALAD
Fresh, easy and balanced; this salad is perfect on its own or as an addition to your summer lunch.
Prep 00:20
Cook N/A
Serves 4 (great as a side salad)
Easy
1 cup (140g) pearl couscous
150g each green beans and 150g sugar snap peas, trimmed
1/4 bunch each coriander, parsley, mint and dill plus extra to garnish
4 Tbsp olive oil
2 Tbsp red wine vinegar
16 cooked prawns, peeled
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
2 Tbsp baby capers
Method
Step 1. Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.
Step 2. Bring another saucepan of salted water to the boil and blanch the green beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain.
Step 4. To serve, add the herbs, olive oil and red wine vinegar to the couscous and stir through. Toss through the beans and sugar snap peas. Season with salt and pepper. Place on a large platter, top with the prawns and eggs and scatter with hazelnuts and capers. Drizzle some more olive oil over the top. Garnish with extra herbs and black pepper.
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