Bbq prawns and chorizo salad

To make salsa combine all ingredients and mix well.

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.

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.

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