Hayden Quinn

Seafood · Lunch

20 May 2018

Prawn, Sugar Snaps, Beans and Herb Salad

First published in delicious.

Prawns, crunchy greens, soft-boiled eggs and pearl couscous with a fresh herb oil. A vibrant salad for summer.

Serves
4
Prep
20 mins
Cook
5 mins
Difficulty
Easy
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Ingredients

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.

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