Cold-water prawn and sweetcorn salad with a harissa, lime and buttermilk dressing
In this recipe naturally sweet cold-water prawns are combined with corn and mange tout, then topped with a vibrant buttermilk, harissa and lime juice dressing, coriander and spring onions. It's a really fresh, tasty salad that comes together in minutes.
- Cooking:
- Serves: 4 persons
Ingredients
- 1garlic clove, peeled and smashed with the side of the knife
- 1tbsp oflime juice
- 2corn on the cob
- salt
- 1tbsp ofharissa
- 100g of buttermilk
- 50g of mangetout
- 350g ofcooked coldwater prawns
- 1spring onion, very finely sliced
- 1handful offresh coriander, roughly chopped
- 1handful offresh tarragon, roughly chopped
Instructions
Step 1
Combine the garlic with the lime juice and set asideStep 2
Bring a pan of lightly salted water to the boil. Blanch the mangetout for 1 minute, then remove with a slotted spoon. Boil the corn on the cob in lightly salted water for 3-5 minutes, or until tenderStep 3
Slice the corn kernels off the cob and set asideStep 4
Whisk together the garlic and lime juice, harissa and buttermilk, and season with salt to tasteStep 5
Arrange the corn kernels on the plate and scatter over the mangetout and prawnsStep 6
Spoon over the buttermilk dressingStep 7
Finish with the spring onions, tarragon and coriander