This recipe, suitable for a starter or antipasto, is perfect for spring. It combines the distinctive aromas of rosemary, fresh parsley and luscious lemon for a flavour that sums up everything we love about bright, sunny days! Serve at a lunch al fresco for a simple dish that will hit all the right spots.
The staple ingredient in this recipe is the cannellini beans. They’re an excellent way to get more than your fair share of protein and are an especially good source for anyone following a vegan or vegetarian diet.
Cannellini beans are also full of fibre, contributing positively to your digestive and heart health.
And because they’re high in both fibre and protein, they will leave you feeling fuller for longer – a great choice if you’re watching your weight.
The velvety texture of the paste, made by combining the beans, olive oil and lemon, adds an extra luxurious dimension to this dish and contrasts beautifully with the texture of the toast.
And let’s not overlook what the prawns in this recipe have to offer. They’re low in calories and offer a spectrum of vitamins and minerals. Prawns are especially rich in the mineral selenium, which is a potent antioxidant that can help protect you against disease.
They are also one of the best sources of iodine. If you’re deficient in this mineral you may suffer from hypothyroidism which can lead to weight gain and fatigue. Healthy levels of iodine will keep your thyroid gland functioning properly and it’s good for brain health too.
If you’re cooking for vegans or vegetarians, then you can leave the prawns out and spread the cannellini paste extra thick. You’d be hard-pressed to find a more nutritious and easy dish to suit all tastes, so be sure to include the ingredients in your next online groceries delivery.
- 200 ml Extra virgin olive oil
- 2 Cloves of garlic (1 extra Clove)
- 2 x 400 g Cannellini Beans
- 500 ml Vegetable stock
- 3 Spring Rosemary (leaves chopped and ground in a mortar and pestle with a little sea salt.)
- 1 Lemon
- 8 Baguette (8 thin slices baguette or 4 large slices rustic bread, cut in half)
- 5 Prawns (Raw) (peeled, deveined and chopped)
- 1 handful Parsley (Fresh) (torn)
- Be generous with this cannellini paste. The velvety texture is superb on toast, and the fried prawns, garlic and rosemary make a beautifully rustic combination.
- Heat 3 tablespoons olive oil in a medium frying pan over medium heat. Add the sliced garlic and cook for 3 minutes, then season with salt. Add the cannellini beans, stock or water and rosemary and cook for about 8 minutes or until the beans are very soft. Remove from the heat and drain (reserve the liquid).
- Mash the beans with a fork or the back of a spoon (add some of the reserved liquid if the paste is too dry) and drizzle with 3 tablespoons olive oil and a squeeze of lemon.
- Toast the bread and rub generously with the whole garlic clove. Spread with the mashed cannellini beans.
- Heat 4 tablespoons olive oil in a frying pan over medium heat. When hot, add the chopped prawns and cook until they just change colour. Season, then add the parsley and a squeeze of lemon. Spoon the prawns over the beans and season with a generous grinding of black pepper.
Serves 8 as a starter or antipasto
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