A warm salad can be much more than just a light dish — it’s a refined balance of textures and temperatures. In this recipe, creamy cannellini beans and grilled prawns are served warm over freshly dressed greens, creating a delightful contrast that’s both comforting and refreshing. A touch of lemon zest, mint, and toasted sesame completes the flavor profile, making this salad perfect for a light summer lunch or an elegant appetizer.

🛒 Ingredients

For the salad:

• 200 g cooked cannellini or tondini beans, drained

• 8 large prawns, peeled and deveined

• 2 generous handfuls of mixed salad greens (include rocket or baby spinach if available)

• Zest of 1 organic lemon

• A few fresh mint leaves

• 1 teaspoon white sesame seeds, toasted

• Extra virgin olive oil

• Salt and freshly ground black pepper

• A few drops of aged or traditional balsamic vinegar (optional but recommended)

For the vinaigrette:

• 2 tablespoons extra virgin olive oil

• 1 teaspoon lemon juice or mild apple cider vinegar

• Salt and pepper to taste

• (Optional) A pinch of honey or mild mustard if your balsamic is particularly aged and rich

🔥 Preparation

1. Make the vinaigrette

   Whisk all vinaigrette ingredients together and toss with the salad greens in a large bowl. Set aside.

2. Marinate the prawns (optional but enhances flavor)

   Mix 1 tablespoon olive oil with lemon zest, black pepper and a pinch of salt. Let the prawns marinate for 10–15 minutes.

3. Grill the prawns

   Heat a grill pan until very hot. Cook the prawns for about 1 minute per side. They should be lightly charred but still juicy.

4. Warm the beans

   In a small pan, heat the beans with a drizzle of olive oil and 1–2 tablespoons of water. Season with a pinch of salt. If desired, add a sprig of mint while warming, then remove it. Beans should be warm and tender, not mushy.

5. Assemble the salad

   • Arrange the dressed greens on the base of each plate.

   • Spoon the warm beans over the salad.

   • Top with the grilled prawns.

   • Finish with lemon zest, torn mint leaves, and a sprinkle of toasted sesame seeds.

   • Add a final drizzle of olive oil and a few drops of balsamic vinegar.