AVOCADO, CORN AND PRAWN SALAD
PREPARATION TIME: 20 MINS
COOKING TIME: 25 MINS SERVES 2 (AS A MAIN)
300g small orange sweet potato, peeled, chopped or cut into rounds
1 bunch baby beets, trimmed,
peeled, cut into wedges
Olive oil cooking spray
1 cob corn, husk and silk removed 500g green prawns, peeled and
deveined, with tails left intact Freshly ground black pepper
1 Tbsp pumpkin seeds
35g (11/2 cups) rocket leaves
100g reduced-fat ricotta, crumbled 1/2 small avocado, sliced
3 tsp balsamic vinegar
1 tsp extra virgin olive oil
1 Preheat oven to 210°C (fanforced). Line a roasting pan with baking paper. Place sweet potato and beets in pan and spray with oil. Wrap corn in foil and add to oven with pan. Roast for 20-25 minutes or until vegetables are tender. Set aside for 10 minutes. Cut corn off cob in large shards.
2 Meanwhile, preheat a chargrill pan on medium-high. Spray prawns with oil and season with pepper. Add to pan and cook for 2-3 minutes or until cooked through, turning occasionally. Transfer to a plate.
3 Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl.
Divide between serving bowls. Top with ricotta and avocado. Whisk vinegar, oil and pepper. Drizzle over the salad and serve.
Replace the sweet potato with pumpkin, rocket with mixed salad or baby spinach, and balsamic vinegar with lemon or lime juice.