Cajun prawn & charred corn salad
Take inspiration from Tex-Mex flavours with this salad, studded with king prawns, sweetcorn and jalapeño peppers. It's ideal for a barbecue side, or a light dinner
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 200g fresh sweetcorn kernels
- 150g raw king prawns , peeled and deveined
- ½tbsp Cajun spice blend
- 2tbsp sunflower oil
- 1lime , juiced
- 1tsp honey
- 1jalapeño , finely chopped (optional)
- 1red pepper , finely chopped
- 1avocado , peeled, halved, stoned and finely chopped
- 3spring onions , finely chopped
- small handful of coriander , finely chopped
- 1romaine lettuce , chopped
Instructions
Step 1
Heat a dry frying pan over a medium-high heat and cook the sweetcorn for a few minutes without stirring, then shake the pan and continue to cook for 5 mins until the kernels have browned. Tip onto a plate and leave to cool slightly.Step 2
Combine the prawns, Cajun spice blend and a pinch each of salt and pepper in a small bowl. Heat half the oil in the same pan as used to char the corn and cook the prawns over a medium-high heat for 2-4 mins, stirring until pink and cooked through. Transfer to the plate with the corn.Step 3
Combine the lime juice, honey, remaining oil and chopped jalapeño (if using) in a large bowl, and season well. Add the red peppers, avocado, spring onions, coriander and lettuce, then toss well. Stir in the corn and prawns, then serve.