Prawn salad with broad beans, charred corn, watercress and chipotle dressing
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Raw peeled prawns
500 g, peeled, tails intact
2 bunch(es), trimmed, halved
4 cob(s), large, thawed
Frozen broad beans
2 cup(s), picked
1 x 3 second spray(s)
- 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.