Charred Corn, Avocado and Prawn Salad

Nothing screams Summer more than fresh prawns so this charred corn, avocado and prawn salad is the perfect addition to your Summer spread!

Ingredients

750g whole fresh prawns, peeled

1 corn cob

1 cos lettuce, washed and roughly sliced

1 avocado, thinly sliced

½ cup coriander leaves

Yoghurt lime dressing:

1/3 cup greek yoghurt

Juice of 1 lime

2 tbsp coriander, finely chopped

Method

1. Preheat a pan on high heat. Place the corn in the pan and cook for 8-9 minutes turning every few minutes until all sides are lightly charred. Allow to cool, then slice off the kernels.

2. In a small bowl, combine everything for the dressing and stir well to combine.

3. To assemble, layer the cos lettuce, charred corn, fresh prawns, avocado and coriander. Just before serving, drizzle over the yoghurt lime dressing and enjoy!