Black-eyed pea, prawn and celery salad

Ingredients

For 1 serving

• Black-eyed peas45 g
• Shrimp105 g
• Celery60 g
• Extra virgin olive oil1.5 teaspoons
• Lemon juiceto taste
• Parsley4 g
• Saltto taste

Contains: shellfish, celery,

Method

1. Rinse the black-eyed beans, put them in a pot with plenty of cold water and bring to the boil over medium heat; lower the heat and simmer for about 40 minutes, salting at the end, until tender but whole (no soaking needed).
2. Meanwhile peel the prawns, make a shallow cut along the back and remove the dark vein; wash the celery, pull off the toughest strings and slice it thinly; wash, dry and chop the parsley.
3. A few minutes before the beans are done, bring a small pan of water to the boil, salt it and blanch the prawns for 2 minutes, until pink and opaque; drain.
4. Drain the beans and let them cool for a few minutes.
5. In a bowl, combine beans, prawns and celery, dress with the oil, the lemon juice, the parsley and a pinch of salt and toss.