By Curro Noriega. Besana (Sevilla)

Lupine beans Saladitos taboulé with prawns from Huelva

Ingredients

For the taboulé:
Saladitos Lupine beans
tomato
cucumber
onion
raisins
mint
olive oil
salt
pepper

For the prawns
prawns
bay leaf
salt
ice

Others
Gherkins in vinegar
Black olives, pits removed
Shoots

For the taboulé:
Chop the lupine beans very finely to a texture similar to couscous. Set aside. Peel the tomatoes, remove the seeds and dice. Repeat the procedure with the cucumber. Set aside.

Chop the onion finely, fry lightly together with the raisins. Set aside.

Julienne the mint leaves.

Finally, mix all the ingredients in a bowl, stir with a spoon and add oil until the mixture achieves a smooth consistency. Season with salt a pepper to taste. Set aside.

For the prawns:
Boil a large quantity of water with a bay leaf. When it reaches the boiling point, add all the prawns at the same time.

Remove the prawns before the boiling point is reached again, place them in a bowl and soak in brine and ice. Set aside.

For the gherkins:
Place the gherkins in an American-style processor and process at maximum speed to a smooth coulis. Add salt to taste.

For the olives:
Place the olives in an American-style processor and process at maximum speed to a smooth coulis. Add salt to taste.

Presentation:
Tip the taboulé into a bowl. Lay the prawns and shoots on top and distribute the gherkins and olives.