An Italian Feast Part 2: Marinated King Prawn & Ciabatta Skewers with Herby Borlotti Beans
Serves: 4
  • 24 large unshelled prawns, heads removed
  • ½ ciabatta loaf, cut into cubes
  • zest of 1 unwaxed lemon
  • pinch of dried chilli flakes
  • 4 tbsp olive oil
For the fennel salt
  • ½ tsp fennel seeds
  • 1 tsp sea salt
For the salad
  • ¼ white cabbage, finely shredded
  • 1 fennel bulb, finely shredded
  • handful of rocket leaves
  • 3 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • juice of 1 lemon
For the herby borlotti beans
  • 4 tbsp olive oil
  • 2 garlic cloves, sliced
  • 2 fresh rosemary sprigs
  • 2 x 400g tins borlotti beans, drained and rinsed
  • 50ml chicken stock
  • 50g ciabatta
  • small bunch fresh parsley
  • zest of 1 unwaxed lemon
  • sea salt
  1. Place the prawns, ciabatta, lemon zest, chilli flakes, olive oil and salt and pepper in a large bowl. Mix everything together and leave to marinate for at least 30 minutes. Soak 8 wooden skewers in water.
  2. Push the prawns and ciabatta cubes onto the skewers. Place on a hot griddle pan or barbecue. Cook for about 5 minutes on each side, until the prawns are pink and the ciabatta toasted.
  3. For the fennel salt, toast the fennel seeds for about a minute in a dry pan. Grind them in a mortar and add the sea salt. Sprinkle over the kebabs before serving.
  4. For the salad, put the shredded leaves and rocket into a bowl. Mix the mayonnaise, mustard and lemon juice together and season, then stir through the leaves.
Herby Borlotti Beans
  1. Heat 1 tbsp of olive oil and fry the garlic for 1 minute. Add the rosemary, beans and stock and bring to a simmer. Cook for 3-4 minutes until the beans are warm. Season.
  2. Blitz the bread and parsley in a food processor until you have coarse crumbs. Add 3 tbsp oil and lemon zest and blitz again. Heat a separate pan and fry the breadcrumbs until crispy. Sprinkle with sea salt.
  3. Place the warm beans in a serving dish and sprinkle over the crispy breadcrumbs.
Recipe by The Foodie's Way at