10-Minute Prawns with Green Beans and Creamy Lemon-Dill Dip

Ingredients for 10-Minute Prawns with Green Beans and Creamy Lemon-Dill Dip

• Sale kosher

• 450g snipped green beans, preferably haricots verts

• 675g large prawns, preferably wild, peeled, deveined

• 120ml Greek yoghurt

• 120ml di maionese

• 60ml di succo di limone fresco

• 2 tablespoons finely chopped dill (optional)

• 2 cucchiaini di senape di Digione

• 1/4 cucchiaini di pepe nero macinato fresco

• 230g cos heart leaves

• 1 avocado, pitted, peeled, cut into 12 wedges

• Lemon wedges (for serving

• opzionale)

Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.

Return steamer basket to pot. Season prawns with 1/4 teaspoons salt, then place in steamer basket. Cover and steam prawns until pink and opaque, about 3 minutes. Transfer prawns to colander and run under cold water until cool to the touch.

Meanwhile, whisk yoghurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 teaspoons salt in a medium bowl.

Divide prawns,beans, cos leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.

Green beans and prawns can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.

Avvertenza

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