SERVES 4
PREPARATION 15 MINS plus 20 MINS marinating
COOKING
1kg (2lb) medium-sized cooked prawns
4tbsp extra virgin olive oil
2tbsp lemon juice
2 x 400g (13oz) tins cannelloni beans
1 small red onion, finely sliced
2 preserved lemons, diced
1 avocado, peeled, stoned and diced
2 tbsp flat-leaf parsley, roughly chopped
150g (5oz) cherry tomatoes, halved
1 clove garlic, crushed
1tsp Dijon mustard
2tbsp fresh basil, shredded
Large handful rocket
1. Peel the prawns, leaving on the tails, and place in a large glass or ceramic bowl. Stir in half the olive oil, half the lemon juice and plenty of freshly ground black pepper. Set them aside to marinate for 20 minutes
2. Drain and rinse the cannelloni beans. Transfer them to a bowl and stir in the red onion, preserved lemon, avocado, parsley and cherry tomatoes
3. Make the dressing by combining the remaining oil and lemon juice with the crushed garlic and mustard in a screw-topped jar.
4. Combine the prawns with the bean salad and stir in the basil and rocket. Shake the dressing and pour it over the salad. Serve with crusty bread