Courgettes, beans and prawns (zucchini, beans and shrimp)

300 g (11 oz) courgettes

300 g (11 oz) tinned cannellini beans, drained and rinsed

200 g (7 oz) peeled, cooked prawns

4–6 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

salt and freshly ground white pepper

Bring a pan of salted water to the boil, add the courgettes and blanch for 5 minutes, then drain and cut into very thin slices.

Put the slices into a salad bowl with the beans and prawns.

Drizzle generously with olive oil, season with salt and pepper and toss gently.

Whisk together the lemon juice and vinegar in a bowl and sprinkle over the salad. Toss well and serve.

Preparation time:
10 min

Cooking time:
5 min

Serves 4