• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g green beans, ends removed

  2. cup frozen broad beans, thawed

  3. 2 chorizo sausages, thinly sliced

  4. 600g green prawns, peeled, tail intact

  5. 1 blood orange, segmented and juice reserved

  6. 1 raddichio lettuce, washed and torn

  7. salt and pepper, to taste

  8. olive oil, to drizzle

  9. salsa

  10. 1 small red onion, finely chopped

  11. 1 small red capsicum, finely chopped

  12. 1 red tomato, finely chopped

  13. cup finely chopped parsley

Instructions Jump to Ingredients ↑

  1. To make salsa combine all ingredients and mix well.

  2. Place both beans in medium bowl. Pour over enough boiling water to cover, stand for two minutes and then rinse under cold water until cool. Cut green beans in half and peel off outer layer from broad bean and discard. Set green part of broad bean and halved green beans aside.

  3. Heat a barbecue plate over a medium/high heat. Cook chorizo and prawns for two minutes or until prawns are golden brown and chorizo is crisp. Arrange on serving plate and then top with beans, blood orange segments and torn lettuce. Season with salt and pepper.

  4. Drizzle with olive oil, reserved blood orange juice and salsa.


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