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