This easy, crunchy, healthy and flavour-packed creamy prawn, rice and chargrilled corn salad is absolutely delicious
and can make a balanced lunch or dinner.
• 1/2 cup wild basmati rice
• 3 sweet corncobs
• 500g raw tiger prawns
• 1 large avocado
• 140g chargrilled artichokes in oil
• 4 tbsp Mary Berry’s Classic Salad Dressing
• 2 tbsp olive oil
1Cook the rice in a saucepan of boiling water, stirring occasionally for 24 minutes or until tender. Drain and refresh under cold running water. Drain well.
2Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels.
3Cut avocado into chunks.
4On the preheated griddle cook large raw tiger prawns with some olive oil for 3 minutes until cooked.
5Transfer to the bowl. Add basmati rice, corn, sliced avocado and chargrilled artichokes.
6Toss to combine, season with salt/ pepper and transfer to the serving plate.
7Drizzle with Mary Berry’s Classic Salad Dressing and enjoy!