Serves 4 · 25 minutes · Gluten and dairy free
Salad
500 g raw peeled prawns (or 6 soft-boiled eggs or 300 g firm tofu)
3 ripe but firm peaches or nectarines, cut into wedges
2 x 400 g cans cannellini beans, drained and rinsed
1 small head radicchio, leaves torn
2 large handfuls rocket
1 small red onion, finely sliced
⅓ cup shelled pistachios, toasted and roughly chopped
1 handful each mint and flat-leaf parsley leaves
Extra virgin olive oil, for grilling
Prawn marinade
1 tbsp extra virgin olive oil
Zest of ½ lemon
1 garlic clove, crushed
Pinch of chilli flakes and sea salt
Dressing
4 tbsp extra virgin olive oil
2 tbsp lemon juice and 1 tsp lemon zest
1 tsp Dijon mustard (check the label is gluten free)
1 small garlic clove, grated
Sea salt and black pepper
Method
Whisk the dressing in a large bowl. Add the onion and beans, toss and set aside for 10 minutes so the onion softens.
Toss the prawns in the marinade.
Heat a grill pan or barbecue to high. Brush the peaches with oil and char for 1–2 minutes each side, then set aside.
Grill the prawns for 1–2 minutes each side until just pink.
Spread the radicchio and rocket over a platter. Top with the beans and their dressing, then the peaches and prawns.
Finish with pistachios, mint and parsley, and a final drizzle of olive oil.
Tips
Eat your greens first. Starting with vegetables and protein supports a steadier blood sugar response.
For lunches, store the dressed beans, leaves and prawns separately and combine just before eating.