Cajun prawn & charred corn salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 200g fresh sweetcorn kernels
- 150g raw king prawns, peeled and deveined
- ½ tbsp Cajun spice blend
- 2 tbsp sunflower oil
- 1 lime, juiced
- 1 tsp honey
- 1 jalapeño, finely chopped (optional)
- 1 red pepper, finely chopped
- 1 avocado, peeled, halved, stoned and finely chopped
- 3 spring onions, finely chopped
- small handful of coriander, finely chopped
- 1 romaine lettuce, chopped
Method
- 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.
