Courgettes, beans and prawns (zucchini, beans and shrimp)

A recipe from Vegetables from an Italian Garden

Preparation: 10 minutes

Cooking: 5 minutes

Serves: 4 people

Ingredients:

2¼ cups vegetable stock

2 zucchini

11 ounces canned cannellini beans, drained and rinsed

7 ounces peeled, cooked shrimp

4–6 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

salt and freshly ground white pepper

Method:

Bring a pan of salted water to a boil, add the zucchini, and blanch for 5 minutes, then drain and cut into very thin slices.

Put the slices into a salad bowl with the beans and shrimp. Drizzle generously with the olive oil, season with salt and pepper, and toss gently.

Whisk together the lemon juice and vinegar in a bowl and sprinkle over the salad. Toss well and serve.