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Say hello to spring with this prawn, sugar snaps and bean salad

Name: Prawn sugar snaps beans herb salad Hayden Quinn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (140g) pearl couscous; 100g each green beans; ¼ bunch each mint; 16 cooked prawns, heads removed, tails intact; 4 eggs, soft-boiled and halved; 1/3 cup (50g) hazelnuts, toasted, chopped; 100g butter (yellow) beans; 100g sugar snap peas, trimmed; 1/4 bunch parsley; 1/3 bunch mint; 2 sprigs dill, leaves picked; 1/3 cup (80ml) olive oil; 1 tbs capers; Finely grated zest of 1 lemon, juice of ½; 1/3 bunch parsley

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15m

Prawn, sugar snaps, beans and herb salad

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by Hayden Quinn

May 10, 2018

A piquant herb oil ties together all the ingredients here, says Hayden.

1 cup (140g) pearl couscous
100g each green beans
¼ bunch each mint
16 cooked prawns, heads removed, tails intact
4 eggs, soft-boiled and halved
1/3 cup (50g) hazelnuts, toasted, chopped
100g butter (yellow) beans
100g sugar snap peas, trimmed
1/4 bunch parsley

Green herb oil

1/3 bunch mint
2 sprigs dill, leaves picked
1/3 cup (80ml) olive oil
1 tbs capers
Finely grated zest of 1 lemon, juice of ½
1/3 bunch parsley

Method

1.

Bring a saucepan of salted water to the boil, add couscous and cook according to packet instructions. Pour into a sieve and cool under cold running water. Place in a bowl.
2.

Bring another saucepan of salted water to the boil and blanch green and yellow beans for 2 minutes, then add sugar snaps and cook for a further minute or until al dente. Drain and plunge into iced water to cool completely, then drain. Cut beans and sugar snaps into bite-sized pieces and add to couscous.
3.

For the herb oil, place all the ingredients in a blender, season and blitz until smooth.
4.

To serve, add herb oil and herbs to couscous mixture, season and toss to coat. Place on a large platter, top with prawns and eggs and scatter with hazelnuts.