SPRING SALAD OF BROAD BEANS, ASPARAGUS, PRAWNS & CITRUS
I kg fresh broad beans
2 bunches fresh asparagus spears
olive oil to drizzle
salt and pepper to season
24 green prawns, peeled, with tails on
1 orange, segmented, juice reserved
1 pink grapefruit, segmented, juice reserved
1 tangelo, segmented, juice reserved
Remove the broad beans from their outer shells. Bring a pot of water to the boil, add broad beans and cook for a couple of minutes until soft. Remove with a slotted spoon and drain. Peel off the outer pod and set aside.
Trim asparagus and cut into 3 cm lengths. Use the same pot of boiling water to cook these for a minute or two until just tender. Drain, then place in a bowl with the broad beans, drizzle with a little olive oil and season with salt and pepper.
Heat a grill or non stick pan, add oil and quickly cook the prawns on both sides. Toss into the bowl with beans and asparagus.
Add citrus segments and a little reserved juice.
Check seasoning and adjust if necessary. Add salad leaves and gently toss. Pile onto plates and serve.
Caroline is a food stylist based in Melbourne. She develops, tests and write recipes for clients and established The Laneway Food Studio in 2016 a specialist food photography studio. You can follow her on Instagram @carolinevelik