PRAWN, SUGAR SNAPS, BEANS AND HERB SALAD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 cup (140g) pearl couscous
100g each green beans, butter (yellow) beans and sugar snap peas, trimmed
¼ bunch each mint and parsley
16 cooked prawns, heads removed, tails intact
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
Green herb oil
1/3 bunch each mint and parsley, leaves picked, plus extra leaves to serve
2 sprigs dill, leaves picked
1/3 cup (80ml) olive oil
1 tbs capers
Finely grated zest of 1 lemon, juice of ½
PUTTING IT ALL TOGETHER:
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.
2. Bring another saucepan of salted water to the boil and blanch green and yellow 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. Cut beans and sugar snaps into bite-sized pieces and add to couscous.
3. For the herb oil, place all the ingredients in a blender, season and blitz until smooth.
4. To serve, add herb oil and herbs to couscous mixture, season and toss to coat. Place on a large platter, top with prawns and eggs and scatter with hazelnuts.