Prawn salad with broad beans, charred corn, watercress and chipotle dressing
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Mix corn, prawns and broad beans into a salad with a beautiful chipotle dressing for a Mexican inspired flavour sensation!
Ingredients
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Olive oil
1 tbs
Green prawns
500 g, peeled, tails intact
Asparagus, fresh
2 bunch(es), trimmed, halved
Corn
4 individual, thawed
Frozen broad beans
300 g
Lime juice
1 tbs
Chipotle sauce
1 tsp
Honey
1 tsp
Watercress
2 cup(s), picked
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine garlic, chilli, and 2 tsp oil in a large bowl. Add prawns and toss to coat.
2
Preheat a barbecue or chargrill on medium-high. Lightly spray prawns, asparagus and corn cobs with olive oil. Cook corn, turning, for 7-8 minutes or until lightly charred and tender. Cook prawns and asparagus for 3 minutes, turning, or until prawns are just cooked through and asparagus is tender.
3
Meanwhile, steam broad beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Peel and discard skins.
4
Cut kernels from corn. Whisk lime juice, chipotle sauce, honey and 2 tsp olive oil in a large bowl until combined. Add prawns, asparagus, corn, broad beans and watercress leaves. Toss gently to combine.
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