
This vibrant prawn salad combines sweet roasted corn, smoky peppers, creamy avocado, and juicy pan-seared prawns for a fresh, satisfying meal. A zesty lime-chilli dressing ties everything together, making it ideal for a light dinner or impressive summer lunch.
Heat the oven to 200C/180C fan/gas 6. To make the dressing, combine the chopped shallot, sliced chillies, and juice of 1 lime in a small bowl. Season to taste, then whisk in 6 tbsp olive oil until combined. Stir in the honey, if using, to balance the sharpness.
Stand each corn cob upright on a board or in a shallow dish and carefully slice downward to remove the kernels. Put the kernels in one roasting tin and the halved peppers in another. Drizzle each tin with 1 1/2 tbsp olive oil, season, and toss well. Roast the peppers on the top shelf for about 30 minutes, until softened and lightly charred. Roast the corn for 15 to 20 minutes, stirring halfway through, until lightly golden.
Transfer the roasted corn to a bowl. Brush the spring onions lightly with oil, place them in the roasting tin, and roast for 12 to 15 minutes until tender and slightly charred.
Slice or dice the avocado, then immediately toss it with a little of the remaining lime juice to prevent browning. Lightly season.
Slice the roasted peppers into strips. Arrange the peppers, spring onions, and roasted corn in a wide serving bowl. Scatter over the coriander leaves, then spoon over the dressing and gently toss.
Pat the prawns dry thoroughly with paper towels. Heat the remaining 1 tbsp olive oil in a large frying pan over high heat. Add the prawns and cook for 1 to 2 minutes, turning, until they begin to turn pink. Sprinkle in the smoked paprika and cumin, season, and toss quickly to coat. Squeeze over the juice of the remaining lime, then pile the hot prawns over the salad and serve straight away.
Frozen corn can be used when fresh corn is out of season; thaw and pat dry before roasting. Do not overcrowd the pan when cooking the prawns or they will steam instead of sear. This salad is best eaten fresh, but the roasted vegetables and dressing can be prepared a day ahead and chilled separately.




