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Ingredients
- 3 prawns per person, cooked and peeled
- 200g cherry tomatoes, halved
- 2 tbsp black olives, halved
- 1 small red onion, halved and finely sliced
- 1/2 cup mint leaves
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- sea salt and black pepper
- 2 small pita breads
- cracked black pepper to serve
- extra virgin olive oil to serve
- White bean puree:
- 400g canned white beans, rinsed and drained
- 1 garlic clove, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- sea salt and black pepper
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Method
To make the white bean puree, whiz the beans, garlic, cumin, coriander, sea salt, pepper, lemon juice and olive oil in a food processor until smooth, then add water by the spoonful until lightened to your liking. Spoon onto four serving plates and smooth out with the back of the spoon. Toss the prawns, cherry tomatoes, olives, onion and mint leaves in olive oil and vinegar, sea salt and pepper and pile on top. Drizzle with a little extra olive oil, scatter with cracked black pepper and serve with pita bread, hot from the toaster.
