INGREDIENTS
2 tablespoons extra virgin olive oil, plus extra to serve
2 garlic cloves, thinly sliced
2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
Pinch of chilli flakes, plus extra to serve (optional)
2 x 400g cans cannellini beans, rinsed, drained
100ml Massel vegetable liquid stock
20 green tiger prawns, peeled (tails intact), deveined
Finely grated zest of 1 lemon
2 tablespoons flat-leaf parsley leaves
2 garlic cloves, thinly sliced
2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
Pinch of chilli flakes, plus extra to serve (optional)
2 x 400g cans cannellini beans, rinsed, drained
100ml Massel vegetable liquid stock
20 green tiger prawns, peeled (tails intact), deveined
Finely grated zest of 1 lemon
2 tablespoons flat-leaf parsley leaves
ROCKET PESTO
3 anchovy fillets in oil, drained, chopped
1 garlic clove, finely chopped
50g rocket leaves, chopped
1 hard-boiled egg yolk, chopped
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, finely chopped
50g rocket leaves, chopped
1 hard-boiled egg yolk, chopped
1/4 cup (60ml) extra virgin olive oil
DIRECTIONS
-
For the pesto, place all the ingredients in a blender and season with pepper. Pulse until a thick puree. Add 1-2 tablespoons water to loosen and pulse again. Cover and chill.
- Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
- Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
- Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).
- Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
- Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
- Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).
Source: taste
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