Prawn salad with broad beans, charred corn, watercress and chipotle dressing

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Mix corn, prawns and broad beans into a salad with a beautiful chipotle dressing for a Mexican inspired flavour sensation!

  • 2 clove(s) fresh garlic, crushed
  • 1 whole fresh red chilli, deseeded, finely chopped
  • 1 tbs olive oil
  • 500 g green prawns, peeled, tails intact
  • 2 bunch(es) fresh asparagus, trimmed, halved
  • 4 individual fresh corn, thawed
  • 300 g frozen broad beans
  • 1 tbs lime juice
  • 1 tsp Fountain Sauce, Chipotle
  • 1 tsp honey
  • 2 cup(s) watercress, picked
  • 1 x 3 second spray(s) oil spray

Combine garlic, chilli, and 2 tsp oil in a large bowl. Add prawns and toss to coat.

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.

Meanwhile, steam broad beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Peel and discard skins.

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.

TIP: We love the peppery flavour of watercress but you can use any salad leaves you like.

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