Cold-water prawn and sweetcorn salad with a harissa, lime and buttermilk dressing
In this recipe, sweet, cold-water prawns are combined with corn and mangetout, a vibrant buttermilk, harissa and lime juice dressing, then garnished with coriander and spring onions. It's a fresh, tasty salad that comes together in minutes. If you can't find buttermilk, natural yogurt will also work in a pinch - although it might need to be thinned out with a little bit of water.
Ingredients
Metric
Imperial
- 1 garlic clove, peeled and smashed with the side of the knife
- 1 tbsp of lime juice
- 2 corn on the cob
- salt
- 1 tbsp of harissa
- 100g of buttermilk
- 50g of mangetout
- 350g of cooked coldwater prawns
- 1 spring onion, very finely sliced
- 1 handful of fresh coriander, roughly chopped
- 1 handful of fresh tarragon, roughly chopped
Method
Combine the garlic with the lime juice and set aside
- 1 garlic clove, peeled and smashed with the side of the knife
- 1 tbsp of lime juice
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
Slice the corn kernels off the cob and set aside
Whisk together the garlic and lime juice, harissa and buttermilk, and season with salt to taste
Arrange the corn kernels on the plate and scatter over the mangetout and prawns
- 50g of mangetout
- 350g of cooked coldwater prawns
Spoon over the buttermilk dressing
Finish with the spring onions, tarragon and coriander
- 1 spring onion, very finely sliced
- 1 handful of fresh coriander, roughly chopped
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