Cold-water prawn and sweetcorn salad with a harissa, lime and buttermilk dressing

PT40M

First published in 2022
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Ingredients

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1

Combine the garlic with the lime juice and set aside

2

Bring a pan of lightly salted water to the boil. Blanch the mangetout for 1 minute, then remove with a slotted spoon. Boil the corn on the cob in lightly salted water for 3-5 minutes, or until tender

  • 2 corn on the cob
  • salt
3

Slice the corn kernels off the cob and set aside

4

Whisk together the garlic and lime juice, harissa and buttermilk, and season with salt to taste

5

Arrange the corn kernels on the plate and scatter over the mangetout and prawns

6

Spoon over the buttermilk dressing

7

Finish with the spring onions, tarragon and coriander

First published in 2022
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