Prawn and Bean Salad

500g fresh round green beans, topped and tailed and snapped in half
1 or 2 cans cannelini beans
1 medium red onion, finely sliced
750g raw prawns (shelled weight)
1 teaspoon chilli paste
2 cloves garlic, crushed
4 tablespoons olive oil
4 tablespoons lemon juice
1/2 cup finely chopped parsley
2 tablespoons chopped fresh oregano
salt and pepper

Bring a pan of salted water to the boil then drop in the beans. Bring back to the boil then simmer the beans for three minutes. Remove immediately from the heat, drain and plunge into cold water. Drain and add more cold water. Drain and place in a large bowl with the drained cannelini beans and the red onion. Stir in the chilli paste and garlic.

Bring another pot of salted water to the boil and add the prawns. Return to the boil and simmer until the prawns turn pink and are cooked. Drain, plunge into cold water and drain. Add to the beans.

Whisk together the oil, vinegar, parsley and oregano and add salt and pepper to taste. Pour over the prawns and beans and turn well to coat.

Chill until required then spoon onto an attractive serving dish.