Cajun Prawn and Avocado Salad

• 500 graw king prawns, peeled and deveined
• ½ tspcayenne pepper
• 1½ tspsmoked paprika
• 1 tspgarlic powder
• ½ tspdried oregano
• ½ tspground cumin
• 1 tbspolive oil
• 240 gdrained black beans (from one 400 g tin), rinsed
• 1 tspolive oil
• 2medium sweetcorn cobs
• 1garlic clove, finely grated
• 1 tsprunny honey
• 3 tbspextra virgin olive oil
• 60 mllime juice
• 20 gfresh coriander, leaves and fine stems, roughly chopped
• 300 gripe vine tomatoes, roughly chopped
• 1red onion, finely sliced
• 2ripe avocados, halved, stoned and sliced
• Fine salt
• 8small corn tortillas (about 30 g each), optional (optional)
• 150 gsoured cream (optional)
• 1lime, cut into wedges (optional)
• 4 tbsphot sauce (optional)
• Black pepper, to taste

Method

1. 1Pat the prawns dry. Toss with the smoked paprika, garlic powder, oregano, cayenne, cumin and 1 tbsp olive oil. Season with salt and black pepper.
2. 2Get a griddle pan or heavy frying pan over a high heat until you can feel the heat rising off it and a flick of water dances. Rub the sweetcorn cobs with a teaspoon of olive oil and lay them on. Griddle for 10–12 minutes, turning every couple of minutes, until you've got proper blackened patches on every side; you want char, not a gentle tan. Set aside to cool for a few minutes.
3. 3While the corn works, whisk the lime juice, extra virgin olive oil, grated garlic and honey in a small bowl until it pulls together into a glossy dressing. Stir through the chopped coriander and season to taste; it should be sharp, sweet, and a little bossy.
4. 4Stand each cob upright on the board and slice the kernels away in firm downward strokes. Tip into a large bowl with the drained black beans and toss with 2 tablespoons of the dressing so the warm kernels drink it up.
5. 5Add the sliced red onion and chopped tomatoes and toss gently; you want everything coated, not crushed. Arrange across a large platter or divide between four bowls.
6. 6Wipe the pan clean and return it to medium-high heat. Cook the already oiled prawns in two batches for 2–3 minutes per batch, turning once, until opaque throughout and lightly browned.
7. 7Lay the avocado over the salad, add the hot prawns and spoon over the remaining dressing.
8. 8If using the corn tortillas, warm them in the dry pan for about 20 seconds on each side. Serve with any optional soured cream, lime wedges and hot sauce.

Per serving

kcal

549

protein

38.9g

fibre

13.8g

carbs

41.5g

fat

28g