Creamy white, tender beans and pretty pale pink prawns with a lemon parsley dressing make Gino D'Acampo's salad look as good as it tastes.
Heat the olive oil in a frying pan, and fry half the spring onions until just cooked.
Add the chilli and the shrimps. Cook for one minute, add the wine, season with salt and cook for another 1- 2 minutes. Allow to cool.
Place the beans in a large bowl with the parsley, the remaining spring onions, the celery, the lemon juice and the extra virgin olive oil. Season with salt and pepper and mix well.
To serve, divide the white bean salad between two serving plates. Place some shrimps on top and drizzle on some extra virgin olive oil.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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