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Prawn, Bean & Almond Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
100g green beans, topped & tailed
1/2 bulb fennel, finely sliced
2 tbsp chopped chives
1 tbsp sherry vinegar or red wine vinegar
220g cooked peeled prawns
toasted flaked almonds
2 slices sourdough or ciabatta
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Cook the green beans in salted
water for 3 - 4 mins - they should be cooked but with some
bite. Rinse in cold water and drain. Put in a bowl with
the fennel and chives and add 2 tbsp olive oil and 1 tbsp
sherry vinegar. Add the prawns and toss well. Taste and
adjust the dressing if you need to. Sprinkle with the
almonds and serve on top of the toast, which will soak up
any extra dressing.
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DAILY
DINNERS 
