Prawns

Shannon Bennett's prawn caesar with green goddess hummus

Name: Prawn caesar with green goddess hummus
Yield: 4
Ingredients: 2 cobs sweetcorn, husk removed; 1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve; 150g streaky bacon rashers; 2 cups (160g) sourdough bread, roughly torn; 2 baby cos hearts, cut into bite-size pieces; 1 punnet (200g) cherry tomatoes, halved; 1 avocado, chopped; 20 cooked prawns, peeled, tails intact; 400g can cannellini beans, drained, rinsed; 1 cup chopped mixed herbs (we used chives, basil and flat-leaf parsley), plus extra to serve; 1⁄4 cup (60ml) extra virgin olive oil; Juice of 1 lemon

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https://healthimprovements.info/recipes/prawn-caesar-green-goddess-hummus/fo8qy5qr — Prawn caesar with green goddess hummus

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by Shannon Bennett

Chef

May 06, 2019

“A caesar meets a spin on the prawn cocktail." – Shannon Bennett

2 cobs sweetcorn, husk removed
1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve
150g streaky bacon rashers
2 cups (160g) sourdough bread, roughly torn
2 baby cos hearts, cut into bite-size pieces
1 punnet (200g) cherry tomatoes, halved
1 avocado, chopped
20 cooked prawns, peeled, tails intact

Green goddess hummus

400g can cannellini beans, drained, rinsed
1 cup chopped mixed herbs (we used chives, basil and flat-leaf parsley), plus extra to serve
1⁄4 cup (60ml) extra virgin olive oil
Juice of 1 lemon

Method

1.

Bring a large saucepan of salted water to the boil. Cook corn for 4 minutes, then drain and cool. Slice off kernels with a sharp knife.
2.

For the hummus, place all the ingredients in a processor, season and blitz for 2 minutes or until well combined.
3.

Heat 1 tbs oil in a frying pan over medium heat, add bacon and fry, turning once, for 4 minutes or until starting to brown. Transfer to a plate lined with paper towel. Add 2 tbs oil and sourdough to the pan and cook, stirring regularly, for 2-3 minutes until golden and crisp. Using a slotted spoon, transfer to plate with bacon.
4.

Spread half the hummus on a large platter. Arrange cos, tomatoes, corn and prawns on top. Scatter with bacon and sourdough and extra herbs and drizzle with extra oil. Serve with remaining hummus.