PRAWNS WITH ROASTED CAPSICUM AND BUTTER BEANS

This simple, stylish seafood starter is a warm weather entertaining winner.

INGREDIENTS

• 3 large red capsicums, quartered
• 200g baby green beans
• Ice for an ice bath
• 2 x 300g cans butter beans, rinsed, drained
• 2 garlic cloves, finely chopped
• 1/4 large red onion, very thinly sliced
• Squeeze of lemon juice, to taste
• 2 tbs shredded basil
• 100ml extra virgin olive oil
• 80g unsalted butter
• 1kg green prawns, peeled (tails intact), deveined
• 1 small red chilli, finely chopped

• METHOD

  • 1
    Preheat grill to high and cook capsicum, skin-side up for 4-5 minutes until they blister and blacken. Remove, cover with a tea towel and leave for a few minutes, then remove skins. Slice one third into thin strips and finely chop the rest.
  • 2
    Blanch green beans in boiling, salted water for 3 minutes. Drain, then plunge into iced water to set their bright colour. Dry in a tea towel when cool and set aside.
  • 3
    In a bowl, mix butter beans, garlic, onion, lemon juice, basil, 1/4 cup (60ml) olive oil, capsicum strips, salt and pepper.
  • 4
    Heat butter and remaining oil in a deep frypan over medium-high heat. Cook prawns for 2-3 minutes, turning, until just cooked. Add chopped capsicum and chilli to warm through, season, then serve piled on the salad mixture.