Grilled prawn, chorizo and corn couscous salad

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.

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.

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.

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.

For dressing, put all ingredients in a medium bowl and whisk until smooth. Season with salt and pepper.

Drizzle a little of the dressing over. Serve with remaining dressing and corn nuts on the side.