Prawn and White Bean Salad

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:

1. Place the beans, onion, celery, prawns and garlic in a large shallow bowl.
2. Add the lemon juice, 2 tblsp of oil and the chopped parsley.
3. Season lightly with salt and pepper.
4. Stir well then cover and set aside.
5. Brush the slices of bread with some of the remaining olive oil.
6. Cook on a hot griddle for 2 minutes on each side until golden.
7. Place on serving plates.
8. Gently stir the tomatoes and parsley leaves into the salad.
9. Pile the salad onto the hot toasts.
10. Drizzle over the rest of the olive oil, season with a little more pepper and serve.