Cajun prawn & charred corn salad

Take inspiration from Tex-Mex flavours with this salad, studded with king prawns, sweetcorn and jalapeño peppers. It’s ideal for a barbecue side, or a light dinner

Prep:20 mins
Cook:10 mins

Serves 2
Easy

Nutrition per serving

kcal 435
fat 28g
saturates 5g
carbs 21g
sugars 0g
fibre 14g
protein 18g
salt 1.1g

Ingredients

200g fresh sweetcorn 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 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.
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.

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