Roasted Corn and Prawn Salad with Avocado and Peppers

Name: Roasted Corn and Prawn Salad with Avocado and Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 400 g raw king prawns, peeled; 3 corn cobs; 3 bell peppers; 12 spring onions, trimmed; 1 avocado; 2 limes, juiced; 1 small bunch coriander; 1 1/2 tbsp shallot, finely chopped; 2 red and green chilies, deseeded and thinly sliced; 10 tbsp extra-virgin olive oil; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/4-1/2 tsp honey

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.

Servings6 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

raw king prawns, peeled
400 g
corn cobs
3
bell peppers
3
spring onions, trimmed
12
avocado
1
limes, juiced
2
coriander
1 small bunch
shallot, finely chopped
0.5 tbsp
red and green chilies, deseeded and thinly sliced
2
extra-virgin olive oil
10 tbsp
smoked paprika
0.3 tsp
ground cumin
0.3 tsp
honey
0.3 tsp

Step-by-Step Instructions

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.