Roast corn, prawn, pepper & avocado salad
Indulge in a delightful blend of roasted corn, succulent prawns, vibrant peppers, and creamy avocado in this exquisite salad. Perfect for a refreshing and satisfying meal.
Ingredients:
- 3 corn cobs
- 1 yellow and 2 red peppers, halved and deseeded
- 4 tbsp extra virgin olive oil, plus extra for brushing
- 12 spring onions, trimmed
- 1 large ripe avocado, stoned, peeled and halved
- 2 limes
- small bunch of coriander
- 400g raw king prawns, peeled
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- 1½ tbsp finely chopped shallot
- 1 red chilli and 1 green chilli, halved, deseeded and finely sliced
- 2 limes, juiced
- 6 tbsp extra virgin olive oil
- ¼-½ tsp honey (optional)
Instructions:
- To start off, prepare the vinaigrette. Combine the shallot, chillies, and lime juice in a small bowl. Season with salt and pepper, then mix in the oil. Adjust the sweetness by adding honey to your liking. Preheat the oven to 200C/180C fan/gas 6.
- Stand a corn cob upright on a dish and carefully slice off the kernels using a sharp knife. Trim off all the kernels from the cob. Repeat with the other cobs, then place the kernels in a small roasting pan and the peppers in another pan. Season both with salt and pepper, drizzle 1½ tbsp oil over each, and toss to coat. Roast the peppers on the top shelf of the oven until slightly charred, approximately 30 mins. Roast the corn for 15-20 mins, tossing halfway through.
- Transfer the roasted corn to a bowl. Brush the spring onions with extra oil, place them in the roasting pan, and roast for 12-15 mins until tender and slightly charred.
- Dice or slice the avocado. Immediately drizzle half of the lime juice over it to prevent browning, then season with salt and pepper.
- Cut the roasted peppers into strips, then arrange them, along with the spring onions and corn, in a wide, shallow bowl. Add the coriander as you would salad greens (removing any tough or long stems). Drizzle the vinaigrette over the salad.
- Dry the prawns with paper towels to ensure they fry properly. Heat the remaining 1 tbsp of oil in a large skillet and, once hot, add the prawns. Cook until they turn pink, then quickly add the spices. Toss to coat, season, and squeeze the juice of the remaining lime over them. Transfer the prawns onto the salad and serve immediately.
Summary:
- Calories: 1617 kcal
- Fat: 104 g
- Protein: 77 g
- Carbs: 128 g
- Potassium: 3634 mg
- Magnesium: 402 mg