Ingredients:
- Haricot Beans – 400 gms, drained and rinsed
- Red Onion – 1/2, finely chopped
- Celery Stick – 1, finely diced
- Large Prawns with tails intact – 300 gms, cooked and peeled
- Garlic – 1 clove, finely chopped
- Juice of 1 Lemon
- Extra Virgin Olive Oil – 5 tblsp
- Fresh Flat-Leaf Parsley – 2 tblsp, chopped
- Country Bread – 4 thick slices
- Baby Plum Tomatoes – 85 gms, halved
- Fresh Flat-Leaf Parsley Leaves – handful
- Salt and Pepper
Method:
- Place the beans, onion, celery, prawns and garlic in a large shallow bowl.
- Add the lemon juice, 2 tblsp of oil and the chopped parsley.
- Season lightly with salt and pepper.
- Stir well then cover and set aside.
- Brush the slices of bread with some of the remaining olive oil.
- Cook on a hot griddle for 2 minutes on each side until golden.
- Place on serving plates.
- Gently stir the tomatoes and parsley leaves into the salad.
- Pile the salad onto the hot toasts.
- Drizzle over the rest of the olive oil, season with a little more pepper and serve.