1 teaspoon finely grated lemon zest
1/3 cup lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons packed fresh oregano, minced
2 tablespoons packed fresh sage, minced
2 tablespoons fresh chives, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 15-ounce cans cannellini beans, rinsed
12 cherry tomatoes, quartered
1 cup finely diced celery
1 cup arugula
24 raw spot prawns deveined
COMBINE lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl.
RESERVE 2 tablespoons of the dressing in a small bowl.
ADD beans, tomatoes, celery and arugula to the large bowl; toss well.
PREHEAT grill to medium-high or place a grill pan over medium-high heat until hot.
USING a pair of kitchen scissors, cut down the middle of the backs of the prawn shells. Leave the shells on and pull out the central vein. You can leave the shells on or peel them off.
THREAD prawns onto skewers. If using a grill pan, you don’t need to skewer the prawns.
BRUSH the prawns with olive oil and season with salt and pepper.
GRILL the prawns over a medium-hot fire until just cooked through, about 3 minutes per side.
TRANSFER to a platter and let rest for 5 minutes.
SERVE the prawns on the white bean salad, drizzled with the reserved dressing.
Eating beans is a great way to add plant protein (shown to improve fertility) and keep your blood sugar on an even keel. Kidney, black and white beans (like the ones in this recipe) are packed with both soluble and insoluble dietary fiber that slow absorption of sugar molecules and keep you feeling full.