CHARRED SWEETCORN & PRAWN SALAD

Step 1: Remove the husks of both corn cobs, then break the cobs in half and slice the kernels off with a sharp knife.

Step 2: Heat a large pan until hot. Add the corn kernels to the dry pan and spread into a single layer. Leave for a few minutes without stirring – the corn will start popping and you should smell them starting to brown. Then toss the corn around so that the other side also goes golden brown. Sprinkle in a pinch of salt. Leave to cool slightly.

Step 3: Prepare all the other vegetables and place them in a large bowl.

Step 4: Prepare dressing: Blend all the ingredients until emulsified. If you do not have a blender, omit the coriander and shake in a jar or whisk until the oil and lime juice completely mixes together.

Step 5: Add the corn kernels, feta, avocado and dressing to the large bowl. Toss together until everything is well dressed.

Step 6: Place the prawns on top, and garnish with some extra feta and coriander.

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• Dec – Mar
• check Source of Dietary fibre
• Source of Folate
• Source of niacin (vitamin B3)
• check Source of Potassium

• 2 LeaderBrand corn cobs 
• 300g frozen cooked prawns (no shells, tail can be on); defrosted 
• 1/2 cup diced capsicum 
• 1/2 cup diced cucumber 
• 1/3 cup diced red onion  
• 1 cup cherry tomatoes, halved or quartered  
• 1 medium avocado, cubed  
• 1/2 cup feta cheese, crumbled  
• 1/2 cup loosely packed coriander leaves 

Dressing

• 4 TBSP extra virgin olive oil
• 2 TBSP lime juice
• 1 tsp honey
• 1 tsp chilli flakes
• 1/4 tsp salt
• 2 stalks of coriander, with leaves