Prawn skewers with White Kidney Bean Toasts

• 12 raw large prawns or king prawns, shelled, cooked
• 4 thick slices of brown bread, toasted
• 300 g white kidney beans, canned
• 4 sprigs dry rosemary, leaves removed to make skewers
• 1 onion, finely chopped
• 1 individual pot plain yoghurt
• 50 ml pistachio oil or walnut oil

Drain and rinse the beans. Spread the kidney beans and the onion in basket no. 1. Thread 3 prawns on each rosemary sprig to make skewers.

Steam the beans and the onions for 15 minutes, at the same time as your main dish and dessert. After 10 minutes of cooking, open the steamer and place the skewers on top of the beans. Close and push the Vitamin+ booster button. Cook for a further 5 minutes.

When they have finished cooking, blend the beans with sufficient yoghurt to get a creamy consistency (be careful not to make the mixture too liquid). Adjust the seasoning. Spread the bean mixture onto the bread and top with a prawn skewer. Drizzle with pistachio or walnut oil.