Prawn asparagus white bean salad

Recipe: Prawn, asparagus & white bean salad


  • 1 tbs wholegrain mustard
  • 1 slice Lebanese bread
  • 2 bunches asparagus, woody ends trimmed, cut into thirds
  • 200g punnet grape tomatoes, halved
  • 1 tbs fresh oregano leaves, chopped
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) Woolworths Select 99% Fat Free Italian Dressing
  • 600g cooked prawns, peeled, deveined
  • 420g can cannellini beans, rinsed, drained
  • 4 bocconcini, torn
  • 50g baby Asian greens


  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Spread the mustard over the bread. Tear into pieces and place on the prepared tray.
  2. Bake for 5 minutes or until crisp. Transfer to a plate. Combine the asparagus, tomato, oregano, garlic and 1 tablespoon of the dressing in a bowl.
  3. Transfer to the baking tray. Cover with foil and bake for 5 minutes or until tender. Transfer to a bowl. Pour over any cooking juices.
  4. Add the prawns, beans, bocconcini, baby Asian greens and remaining dressing to the asparagus mixture. Toss gently to combine.
  5. Divide among serving dishes and top with the croutons.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)