Cannellini bean and shrimp salad with rocket and croutons

Ingredients

For 1 serving

• Cooked cannellini beans130 g
• Shrimp130 g
• Arugula40 g
• Cherry tomatoes80 g
• Croutons30 g
• Rosemaryto taste
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, shellfish,

Method

1. Rinse and drain the cannellini beans. Peel and crush the garlic.
2. Heat half the oil in a small pan over low heat with the garlic and rosemary, add the beans and warm them for 3 minutes, stirring, until hot and fragrant; remove the garlic and rosemary.
3. Meanwhile peel the prawns, cut along the back and remove the black vein. Heat a non-stick pan over high heat and sear them for 2 minutes, until pink and opaque.
4. Combine the warm beans, prawns, halved cherry tomatoes and washed rocket and dress with the remaining oil and a pinch of salt.
5. Finish with the croutons.