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Cajun prawn, mango & corn salad
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2 whole sweetcorn cobs
180g pack raw extra large king prawns
2 tsp Cajun seasoning
2 tbsp extra virgin olive oil
Zest and juice 1 lime
205g pack Waitrose Mango Chunks
1 ripe avocado, diced
½ x 28g pack coriander, roughly chopped
25g salted tortilla chips, lightly broken
1 Brush the corn with a little oil and griddle, grill or barbecue for 10 minutes, turning occasionally until slightly charred all over. Allow to cool slightly.
2 Meanwhile, place the prawns in a small bowl and mix in the Cajun seasoning, 2 tsp oil and the lime zest. Heat a small frying pan and fry the prawns for 2-3 minutes until pink and cooked throughout.
3 Cut the corn off the cobs, place in a large bowl and mix in the prawns, mango chunks, avocado and coriander.
4 Whisk the remaining oil with the lime juice and season. Toss into the salad and serve sprinkled with the broken tortilla chips.
If you are pushed for time, use canned or frozen corn
This recipe was first published in June 2018.