Ingredients
500 g peeled raw prawns
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp flaky salt
1 tsp dried oregano
1 tbsp olive oil
3 tbsp olive oil
3 tbsp lime juice
2 tsp Tabasco sauce
2 garlic cloves, minced
1 tsp flaky salt
½ tsp ground cumin
pinch of black pepper
2 avocados, sliced
½ cup, canned and drained black beans
1 red onion, sliced
1 sweetcorn, grilled and kernels removed into a bowl
10 cherry tomatoes, halved
1 jalapeño chilli, deseeded and sliced
½ cup fresh coriander, chopped
¼ cup grated parmesan cheese
charred lime – to serve
Method
1
Mix prawns, cumin, paprika, garlic powder, salt and oregano in a bowl. Heat oil in a large cast iron frying pan on high. Add prawns and cook for a few minutes, tossing constantly until they are opaque, pink and cooked through. Remove from heat and allow to cool to room temperature.
2
Prepare the dressing by mixing olive oil, lime juice, Tabasco sauce, garlic, salt and pepper in a lidded glass jar and shaking well.
3
Add prawns to a shallow serving bowl. Add black beans, onion, sweetcorn kernels, tomatoes and dressing to the bowl, reserving a quarter of the dressing to garnish. Toss and mix well.
4
Top with sliced avocado, jalapeño, coriander and parmesan. Drizzle the remaining dressing and serve immediately with charred lime.
Ingredients
500 g peeled raw prawns
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp flaky salt
1 tsp dried oregano
1 tbsp olive oil
3 tbsp olive oil
3 tbsp lime juice
2 tsp Tabasco sauce
2 garlic cloves, minced
1 tsp flaky salt
½ tsp ground cumin
pinch of black pepper
2 avocados, sliced
½ cup, canned and drained black beans
1 red onion, sliced
1 sweetcorn, grilled and kernels removed into a bowl
10 cherry tomatoes, halved
1 jalapeño chilli, deseeded and sliced
½ cup fresh coriander, chopped
¼ cup grated parmesan cheese
charred lime – to serve