Mexican grilled prawn, corn and avocado salad

By grilling prawns you add a wonderful smoky charcoal flavour, especially when combined with a quick marinade of cumin, paprika and coriander. It’s fiesta time!

Preparation time 20 mins plus 30 mins marinating Cooking time 15 mins Serves 4

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 Tbsp extra virgin olive oil,

plus 4 Tbsp extra, to drizzle 24 extra large green king

prawns, peeled, tails intact Sea-salt flakes and freshly ground

black pepper, to season

3 cobs corn, husks and

silks removed

1 large red capsicum,

cut into strips

1 avocado, diced

1½ cups watercress sprigs 1½ cups shredded red

cabbage

½ cup coriander sprigs

½ red onion, very thinly sliced Lime wedges, to serve Smoky harissa mayonnaise, to

serve (see recipe, far left)

STEP 1 Put cumin, coriander, paprika and oil into a large bowl. Add prawns, season, then toss to coat. Set aside for 30 minutes to allow prawns to marinate.

STEP 2 Preheat a chargrill plate over a high heat. Grill corn cobs for 10 minutes, turning occasionally until they are charred all over. During the last 2 minutes of cooking, add capsicum and cook for 2 minutes or until lightly charred. Set the corn and capsicum aside. To the same grill plate, add the prawns. Cook for 5 minutes, turning until cooked through and lightly charred.

STEP 3 Slice kernels off the corn cob. Arrange the corn, avocado, watercress, cabbage, coriander, onion, capsicum and prawns on 4 serving plates. Drizzle with extra oil and serve with lime wedges and mayonnaise.

Mexican grilled prawn and corn salad