Serves: 4

This is just a great salad.

Like surprisingly great.

Saturday lunch is served!

Ingredients

500gm green prawns peeled
400gm canned cannellini beans, rinsed and drained well
2 inner celery stalks, sliced, leaves torn
20 pitted Ligurian olives
8 basil leaves, torn
Crusty bread, to serve

Red Wine Dressing

100ml extra virgin olive oil
1 tbsp red wine vinegar
2 tbsp oregano leaves, roughly chopped
Salt flakes and freshly ground black pepper

Ingredients

1. Make Red Wine Dressing: combine oil, vinegar, oregano, salt and pepper in a screw top jar and shake well to emulsify. Pout into a bowl.
2. Bring a large saucepan of water to the boil with 2 tbsp of salt per litre of water.
3. Add the prawns to the boiling water and cook for a minute or two. Allow to cool somewhat and then cut into chunks and add to the Red Wine Dressing.
4. Add beans, celery, celery leaves, olives and basil and toss until well combined.
5. Serve at room temperature with crusty bread.