Cajun prawn & charred corn salad

Ailsa Burt2Source

avocado barbecue goodhealth jalapeno prawns salad summer salad sweetcorn tex-mex

Ingredients

200g corn 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

Heat a dry frying pan over a medium-high heat and cook the corn 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.

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.

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.