Inspired by an ancient Tuscan dish, Jill adds a peppery twist to pesto in this warm salad.
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra to serve
- 2 garlic cloves, thinly sliced
- 2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
- Pinch of chilli flakes, plus extra to serve (optional)
- 2 x 400g cans cannellini beans, rinsed, drained
- 100ml Massel vegetable liquid stock
- 20 green tiger prawns, peeled (tails intact), deveined
- Finely grated zest of 1 lemon
- 2 tablespoons flat-leaf parsley leaves
Rocket pesto
- 3 anchovy fillets in oil, drained, chopped
- 1 garlic clove, finely chopped
- 50g rocket leaves, chopped
- 1 hard-boiled egg yolk, chopped
- 1/4 cup (60ml) extra virgin olive oil
Method
- Step 1For the pesto, place all the ingredients in a blender and season with pepper. Pulse until a thick puree. Add 1-2 tablespoons water to loosen and pulse again. Cover and chill.
- Step 2Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
- Step 3Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
- Step 4Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1980 kj
Energy
27g
Fat Total
4g
Saturated Fat
9g
Fibre
31g
Protein
194mg
Cholesterol
892.96mg
Sodium
2g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Andrew Young
- Publication: Taste.com.au
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