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Photo of Prawn salad with broad beans, charred corn, watercress and chipotle dressing by WW

Prawn salad with broad beans, charred corn, watercress and chipotle dressing

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Mix corn, prawns and broad beans into a salad with a beautiful chipotle dressing for a Mexican inspired flavour sensation!

Ingredients

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Olive oil

1 tbs

Raw peeled prawns

500 g, peeled, tails intact

Asparagus

2 bunch(es), trimmed, halved

Corn

4 cob(s), large, thawed

Frozen broad beans

300 g

Lime juice

1 tbs

Chipotle sauce

1 tsp

Honey

1 tsp

Watercress

2 cup(s), picked

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine garlic, chilli, and 2 tsp oil in a large bowl. Add prawns and toss to coat.
  2. Preheat a barbecue or chargrill on medium-high. Lightly spray prawns, asparagus and corn cobs with olive oil. Cook corn, turning, for 7-8 minutes or until lightly charred and tender. Cook prawns and asparagus for 3 minutes, turning, or until prawns are just cooked through and asparagus is tender.
  3. Meanwhile, steam broad beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Peel and discard skins.
  4. Cut kernels from corn. Whisk lime juice, chipotle sauce, honey and 2 tsp olive oil in a large bowl until combined. Add prawns, asparagus, corn, broad beans and watercress leaves. Toss gently to combine.

Notes

TIP: We love the peppery flavour of watercress but you can use any salad leaves you like.

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