(serves 8)

This is a very flavoursome warm salad and if you wanted to present it as a vegetarian dish top with barbecued eggplant as opposed to prawns.

INGREDIENTS

METHOD

• Bring a pot of water to the boil and lightly salt.
• Add beans and cook for three minutes or till just tender. Drain and run under cold water to stop the cooking process. You can do this a day ahead if you wish.
• When ready to serve preheat barbecue flat plate to medium heat and for ease place a Teflon sheet on flat plate.
• Place beans onto the Teflon sheet (or directly onto flat plate) and cook for 2 -3 minutes, tossing regularly till heated through.
• Remove from barbecue, and to keep beans warm place in a plastic container lined with a clean wet tea towel.
• Pour oil onto tomatoes and toss so tomatoes are coated in oil. Place on barbecue and cook for 1 to 2 minutes or till tomatoes are just warmed. Add to beans.
• When ready to serve transfer beans and tomatoes to a warm bowl, add herbs, salt and pepper and gently toss to combine.