Bean salad with prawns

• 200 GRAM WHITE BEANS, soaked and cooked or from a can
• 200 GRAM BROWN BEANS, soaked and cooked or from a can
• 2 CLOVES GARLIC, mashed
• 300 GRAM PRAWNS, shelled
• JUICE FROM 1 LEMON
• 4 TBSP OLIVE OIL
• GREEN CORIANDER, chopped
• BUNCH OF GREEN ONIONS, chopped

• 1 HEAD OF LETTUCE, cut
• 1 CUCUMBER, sliced and peeled
• 100 GRAM SMOKED SALMON, sliced
• 4 EGGS
• 2 TBSP OIL
• 2 TBSP CREAM
• 1 TBSP LEMON JUICE
• SOME DILL, chopped

Fry the prawns for 3 minutes and allow them to cool down. Mix beans, prawns, and green onions. Make a dressing of olive oil, lemon juice, garlic and salt and pepper and pour over the beans. Decorate with green coriander.

Toss the salad and the cucumber in a big bowl. Poach the eggs 4 minutes in soft boiling water with some vinegar. Allow them to cool down. Mix, for the dressing, the oil with the cream and the lemon juice and pepper and salt to taste and pour this over the lettuce. Distribute the salmon and egg on top of the salad and sprinkle with dill.