Bring a large pan of salted water to the boil. Heat 50ml of the olive oil in a large frying pan over a medium-high heat and saute the prawns for 4-5 minutes until pink in colour and cooked. Towards the end of cooking, season with 1 tsp of flaked sea salt, the lemon juice and black pepper, and remove from the heat, keeping warm.
Blanche the broad beans for 1 minute and drain. Transfer to a mixing bowl and dress with the rest of the olive oil. Arrange the broad beans on plates and top with the prawns.
Garnish with another 1 tsp of flaked sea salt, some more black pepper and sprigs of lemon thyme.
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