This recipe utilises the steam function of the combi-steam oven for a quick and easy salad that’s impressive enough for entertaining.
Preparation Time: 20 minutes
Cooking Time: 7 minutes
Serves: 4
| Ingredients | Preparation |
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1kg fresh broad beans 2 bunches fresh asparagus spears Lemon infused olive oil, to drizzle Salt and pepper, to season 24 green prawns, peeled and deveined, with tails on 1 orange, segmented, juice reserved 1 pink grapefruit, segmented, juice reserved 1 tangelo, segmented, juice reserved Mint and micro herbs to garnish |
1. Preheat oven to Hot air 100°C + 100% humidity. 2. Remove the broad beans from their outer shells. Trim the asparagus and cut into 3cm lengths and place the beans and the asparagus on a stainless steel perforated tray. Spread the prawns out in a single layer on the stainless steel unperforated tray. 3. Place the beans and asparagus on shelf position 1 and place the prawns on shelf position 3 and cook for 2 minutes. Remove asparagus from the oven and refresh in cold water. 4. Continue to cook beans and prawns for a further 3 minutes. Remove prawns and allow to cool. 5. Cook the broad beans for another 2 minutes. Remove from oven. Slip the broad beans out of their outer pods to reveal the emerald coloured inner beans. 6. Gently place the prawns, asparagus and broad beans onto a serving platter and drizzle with lemon infused oil. Season with salt and pepper. 7. Add citrus segments and a little reserved juice. Note When broad beans are out of season you can substitute with 300g frozen broad beans. |
