Ingredients
1 sweet potato
1 chorizo, halved lengthways, thinly sliced on diagonal
2 Tbsp extra virgin olive oil
2 tsp smoked paprika
Sea-salt flakes and freshly ground black pepper, to season
1 cup couscous
2 cobs corn, husks and silks removed
12 whole green tiger prawns, peeled, tails intact
½ cup mint leaves
½ cup flat-leaf parsley leaves
1 long green chilli, thinly sliced
Finely grated zest and juice of 1 lemon
1 cup rocket leaves
¼ cup corn nuts, to serve
SOUR CREAM AND CHIVE DRESSING
¹⁄³ cup sour cream
2 Tbsp chives, finely chopped
½ tsp caster sugar
1 Tbsp whole-egg mayonnaise
2 Tbsp lemon juice
Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 200°C. Line a large oven tray with baking paper. Put sweet potato, chorizo, oil and paprika in a large bowl. Toss to coat, then season. Arrange on tray and roast for 30 minutes or until sweet potato is tender.
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Meanwhile, cook couscous in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain well and transfer to a large bowl to cool completely.
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Meanwhile, heat a chargrill pan over high heat. Cook corn cobs, turning occasionally, for 20 minutes or until tender and lightly charred. Set aside on a plate to cool slightly. Add prawns to chargrill pan and cook for 10 minutes, turning until cooked through and lightly charred. Set prawns aside, covered with foil to keep warm.
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Using a large, sharp knife, cut corn off cobs and transfer to a large bowl. Add couscous, sweet potato, prawns, mint, parsley, chilli, lemon zest and juice and rocket. Toss gently and arrange on a serving platter. Scatter with a few corn nuts.
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For dressing, put all ingredients in a medium bowl and whisk until smooth. Season with salt and pepper.
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Drizzle a little of the dressing over. Serve with remaining dressing and corn nuts on the side.