It ’s summer!

SERVES 6 COOK AND PREP TIME 30 MINUTES

The Australian Women's Weekly - - Food - EDITED by FRAN AB­DAL­LAOUI

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.

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