Tex-Mex flavours pop in this salad with king prawns, sweetcorn and jalapeño flavours. It's ideal for barbecues, or simply a weeknight dinner



  • 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.

Recipe tip

Bulk out this salad by adding a 250g pouch of microwave quinoa, warmed following pack instructions.

Recipe from Good Food magazine, July 2023

Goes well with


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