INGREDIENTS
6 tbsp extra virgin olive oil
50g streaky bacon thinly sliced
½ tsp chilli flakes
6-8 fresh sage leaves
250g raw sustainable king prawn, peeled but tails intact
125g red & yellow, (if poss.) cherry tomatoes, half halved
1 tbsp white wine vinegar
400g tin of haricot bean, drained & rinsed
1 tbsp lemon juice
75g rocket
To serve:
4 x lemon wedges
Extra virgin olive oil
Recipe continues
METHOD
Pre-heat the oven to 200˚C/ Gas Mark 6.
Heat an ovenproof frying pan to smoking hot. Add two tablespoons of the olive oil along with the streaky bacon. Just as it is beginning to crisp up add the chilli flakes, sage leaves and the prawns.
Season really well with salt and black pepper then place in the oven for 2-3 minutes.
Meanwhile heat half of the remaining oil in another frying pan. Add the tomatoes and fry until they start to burst.
Next add the vinegar and allow to bubble then remove from the heat before stirring in the remaining oil to make a warm vinaigrette.
Remove the prawns and bacon from the oven and tip into a bowl along with any juices. Fold in the beans and the tomato dressing, add the lemon juice and check the seasoning.
Allow to cool slightly then mix in the rocket.
Divide the salad between two serving plates and eat immediately.