Ingredients
- A good handful of green beans
- 8-10 prawns (shrimps)
- 1/2 red capsicum (bell pepper)
- 1/2 yellow capsicum (bell pepper)
- 1 spicy chili (optional)
- Extra virgin olive oil
- Salt
Author of this recipe
This recipe I like a lot, actually very, very much. Do you know why? Because it brings together different times of my life on a plate. That’s what the kitchen is for me, small moments, memories, aromas, flavours and a lot of emotion.
I will try to summarise the story. There was a time when one of my brothers was living in Johannesburg for a while and brought me a great wooden serving platter and serving utensils. Liviing in Sanlúcar, Spain gives me the opportunity to regularly eat their wonderful foods, the garden has allowed me to grow vegetables that did not even know existed, and from another side, when I started the blog (Things that bring us joy), it turned my love for improvising in the kitchen into the beginning of an almost vital discovery. I read, think and grow and later experiment in the kitchen, and I get to taste the whole world in my little kitchen in southern Spain.
All these sensations have been included in this salad, which originates from a recipe I made long ago, and that I reinvent whenever I have the occasion, combining it with different vegetables. This time I did it with a julienne of green beans and capsicums (bell peppers), taking advantage of the last few capsicums of the season, and some spicy chillies to add a little Rock'n'Roll.
Very simple and very versatile idea which you can use as inspiration to experiment with your favourite vegetables and find your perfect salad.
Preparation
- Wash vegetables well and drain.
- Julienne the green beans. To do this, cut the ends, remove the seam, and cut into thin strips. Use a good knife or any tool specifically for this purpose, but either way, exercise caution.
- Add a bit of water to a pot or deep pan. Bring to the boil, add the green beans and cover, for about 2 minutes over high heat, in order to steam the julienne beans. Drain well in a colander and set aside.
- Peel and de-vein the prawns and set aside.
- Take the capsicum and chili, chop into small pieces and sauté in a pan with a bit of oil. When slightly cooked but still 'al dente', toss the shrimp with a bit of salt and fry for about 1 minute, no more. Remove from pan and set aside.
- Time to plate! Very easy. Place the steamed beans on a serving dish and top with the prawns and capsicum. Nothing else. The bit of excess oil will serve as the dressing!
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