Prawn and Corn Salad

Ingredients

• Serves 1
• knob of butter
• 2 garlic cloves, crushed
• juice of 1 lemon
• 100g (3½oz) cooked peeled king prawns
• 160g (5¾oz) canned sweetcorn
• 200g (7oz) canned adzuki or mung beans, rinsed and drained
• handful of chopped coriander, plus extra to serve
• salt and black pepper

Method

1. Melt the butter in a frying pan over a medium-high heat, add the garlic, lemon juice and prawns and cook, stirring, for about 5 minutes or until heated through.
2. Mix the corn and beans together in a bowl and add the coriander. Add the prawns and any cooking liquid, season to taste and toss together. Serve garnished with extra coriander