MEDITERRANEAN PRAWNS WITH RED SPECKLED BEAN & BARLEY SALAD

Ingredients

• 150 g red speckled beans, soaked overnight

• 130 g barley

• 1/2 cup medium red onions, thinly sliced

• 1 red chilli, seeded and chopped

• A small handful coriander, finely chopped

• 4 Tbsp red wine vinegar, to serve

• 4 cloves garlic, finely chopped

• 1 tsp italian parsley or micro herbs, chopped

• sea salt and freshly ground black pepper, to taste

• 40 asparagus spears, blanched

• 800 g exotic tomatoes, sliced

• 2 chopped ripe avocados,pureed

• 4 limes, zested and juiced

• 6 Tbsp olive oil, to drizzle

• 500 g Prawns, shells & heads removed & deveined

• 100 g chopped pine nuts

• 1 tsp paprika

Cooking Instructions

1. Cook the beans and barley according to package instructions and cool. Combine the onion, chilli, coriander, vinegar, olive oil, garlic and parsley and toss with the beans and barley. Season to taste.

2. To make the Mediterranean prawns, heat the oil in a frying pan and cook the prawns on both sides until cooked through. Mix the pine nuts with the paprika.

3. Spoon the barley-and-bean salad onto plates. Top with the asparagus, tomatoes, avocado and prawns. Scatter over the pine nuts and serve with the limes.

#mediterranean #prawns #redbeans #barley #salad #slaai