Potato, shrimp and green bean salad

By Faeza
23 November 2015


¦ 12 baby potatoes

¦ 300g frozen shrimps or prawn meat, thawed

¦ 250g green beans, trimmed

¦ 1 bunch spring onions, chopped

¦ 12 cherry tomatoes

¦ 65ml (¼ cup) chopped fresh dill or parsley

¦ salt and lemon pepper to taste

¦ 250ml (1 cup) salad cream


Peel baby potatoes and cook through about 20 minutes. Allow to cool and slice in half and place in a large salad bowl. Heat olive oil in a pan and cook prawn meat for about 15 minutes or cooked through. Cool and add to potatoes. In a saucepan of boiling water, blanch green beans for 10 minutes, remove and place in ice-cold water so that they retain colour. Add to salad together with spring onions, cherry tomatoes and dill. Season with salt and lemon pepper. Drizzle with salad cream and toss lightly to mix. You can use a can of tuna instead of prawns.