Charred prawn, sweetcorn and tomato salad

Here is the comple te recipe for Charred prawn, sweetcorn and tomato salad

INGREDIENTS

1. 440g shell-on tiger prawns, peeled (leave the tails intact) and deveined (or 240g peeled tiger prawns)


2. 1 tsp olive oil


3. Salt


4. 1 small red onion, peeled and cut into 1.5cm-wide wedges


5. 100g frozen sweetcorn, defrosted


6. 250g cherry tomatoes


7. 1 tbsp picked marjoram (or oregano)

For the ginger, lime and sriracha dressing

1. 2cm piece fresh ginger, peeled and finely chopped


2. 1 tbsp sriracha


3. 1½ tbsp olive oil


4. Finely grated zest of 1 lime (1 tsp), plus 1½ tbsp lime juice


5. ¼ tsp caster sugar

METHODS

1. In a small bowl, mix the dressing ingredients and an eighth of a teaspoon of salt.


2. Put a char-grill on a high flame and ventilate the kitchen. While it’s heating up, mix the prawns with the olive oil and an eighth of a teaspoon of salt.


3. Griddle the onion wedges for five minutes, turning them every so often, until charred and cooked, but still with some bite.


4. Transfer to a large bowl, then grill the corn for two minutes, until charred.


5. Add to the onion bowl, then grill the tomatoes for three minutes, turning regularly, so they’re charred all over, and add to the bowl.


6. Griddle the prawns for four minutes, turning them halfway, until charred and cooked through.


7. Add to the bowl with the marjoram and dressing, toss gently, and serve at once.

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