It ’s summer!
SERVES 6 COOK AND PREP TIME 30 MINUTES
SUMMER SALAD AND GRILLED PRAWN WITH NAHM JIM
150g green beans, trimmed
500g frozen broad beans
2 bunches asparagus, trimmed olive oil spray
250g cherry heirloom tomatoes, halved or sliced
3 eschallots, sliced thinly
WHITE BALSAMIC VINAIGRETTE
2 teaspoons Dijon mustard
2 tablespoons white balsamic vinegar
1 teaspoon caster sugar
⅓ cup (80ml) extra virgin olive oil
1 Bring a medium saucepan of water to boil. Add green beans and cook for 1 minute. Using a slotted spoon transfer to a bowl of iced water. Return water to boil.
Add broad beans to water, cook for 30 seconds, drain then transfer to the bowl of ice water.
2 Drain all beans well, then transfer to clean tea-towel lined tray to dry. Peel and discard the skins of the broad beans.
3 Preheat the barbecue to medium high heat. Spray asparagus with olive oil spray. Cook asparagus for 2 minutes or until just tender.
4 WHITE BALSAMIC DRESSING Place all ingredients in a screw top jar, shake well. Season to taste
5 Arrange the beans, tomatoes and eschallots on a serving platter, top with the asparagus. Just before serving drizzle over the
White Balsamic Dressing. Not suitable to freeze or microwave.