September 22, 2013


Let me share this really lovely salad we had a lot over the summer. It's simple, fresh and flavoursome and perfect for a weekend lunch. You could switch the leaves up if you're not too keen on the peppery watercress, i think baby leaf spinach would work well. The key to this is the marinating time, so make sure you let it sit for at least an hour.

You will need:
serves four

- 2 cans of butter beans, drained & rinsed (Napolina are my favourite brand for butter beans)
- 1 large clove of garlic, peeled & very thinly sliced
- 3 spring onions, thinly sliced
- freshly ground black pepper
- organic sea salt
- 450g fresh raw peeled prawns
- 4 tbsp organic extra virgin olive oil
- 1 tbsp cider vinegar
- 1 bag of watercress (2 bunches), washed/cleaned
- 2 lemons, halved

And you'll need to do this:

1. Combine the beans, garlic and spring onions in a large bowl and sprinkle with a large pinch of salt and a good few grinds of pepper.
2. In a small jug combine the half of the extra virgin olive oil and all of the cider vinegar & mix well before drizzling over the beans. Stir gently to ensure every thing is covered but the beans are not getting crushed. Let sit in the fridge for at least an hour (i left ours for over two).
3. When you are ready to eat, heat a large griddle pan over a high heat. Coat the prawns in the remaining oil and season with a little salt & pepper. Cook until firm to the touch and coloured - cook, but don't over cook, you don't want them rubbery. When ready, take off the heat. 
4. Dress your plates with the watercress, then top with the beans (making sure you get a little of the dressing too), and then finally the prawns. Squeeze over the juice from your half lemons to taste. 


recipe adapted from here