Runner Bean and Prawn Salad with Fresh Mint Vinaigrette

A summery salad featuring runner beans, tiger prawns, and new potatoes tossed in a fresh mint vinaigrette and yogurt dressing.

Healthy Seafood Gluten Free Summer Salad

Estimated Nutrition

Calories

423.8

kcal / serving

1695.2 kcal total

Carbs

18.5g

per serving

74 g total

Fat

34.7g

per serving

138.8 g total

Protein

10.6g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Mint Jelly

Dairy

150

Natural Yogurt

For the yogurt and mint dressing

Butter

Large knob

Liquids

tsp

Lime Juice

Fresh

NutsSeeds

tbsp

Mint

Fresh, chopped, for the dressing

pinch

Cayenne Pepper

leaf

Mint

Fresh, chopped, for the vinaigrette

tsp

Sesame Seed

Toasted

OilsFats

100

Groundnut Oil

tsp

Sesame Oil

For drizzling

Seafood

piece

Tiger Prawn

Peeled

Vegetables

350

Runner Beans

Stringed and finely shredded at an angle

300

New Potatoes

Cooked and halved

piece

Red Onion

Small, finely sliced

Method

Toss beans, potatoes, onion, sesame seeds, and prawns in a bowl with a little vinaigrette.

Divide onto plates and drizzle with yogurt dressing and remaining vinaigrette.

Combine the yogurt, mint, cayenne pepper, and salt in a bowl.

Melt mint jelly in a saucepan and whisk in lime juice and groundnut oil until emulsified.

Stir chopped mint and seasoning into the vinaigrette.

Boil the runner beans for 2-3 minutes until tender, then refresh in iced water and drain.

Melt butter in a frying pan with enough water to cover the base.

Sauté the prawns in the butter mixture for 2-3 minutes until cooked through.