Cannellini, prawn and rocket salad

Ingredients

For 1 serving

• Shrimp150 g
• Cooked cannellini beans150 g
• Arugula40 g
• Cherry tomatoes80 g
• Bread30 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon0.3
• Saltto taste

Contains: gluten, shellfish,

Method

1. Clean the prawns, removing the heads, shells and dark vein along the back. Drain and rinse the cannellini beans, wash and halve the cherry tomatoes, wash and dry the rocket.
2. Toast the bread in a toaster or in a frying pan over a medium heat for 2–3 minutes, until golden and crisp.
3. Heat half the oil with the crushed garlic clove in a frying pan over a high heat for a minute, add the prawns and sear them for 3 minutes, turning halfway, until pink and opaque; salt and remove the garlic.
4. In a bowl combine the beans, rocket and tomatoes and dress with the remaining oil, lemon juice and a pinch of salt.
5. Top with the prawns and serve with the toast.