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BBQ Prawn, Courgette & Corn Salad

Try throwing some seasonal corn on the barbecue! This salad recipe is perfected with fresh prawn & courgette. Great for either lunch or dinner.
Photo of BBQ Prawn, Courgette & Corn Salad

Ingredients

  • 1 fresh sweetcorn
  • 1 courgette, sliced
  • 1 teaspoons cooking oil spray
  • 400 grams large prawns, peeled, deveined, tails intact
  • 100 grams black olives, sliced
  • 1 tablespoons olive oil
  • 1 teaspoons red wine vinegar
  • 1 lemon, zest and juice
  • 1 pinch salt and pepper
  • 120 grams baby spinach leaves
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 100 grams feta, crumbled
  • 2 tablespoons pine nuts, toasted
  • 1 fresh sweetcorn
  • 1 courgette, sliced
  • 1 teaspoons cooking oil spray
  • 400 grams large prawns, peeled, deveined, tails intact
  • 100 grams black olives, sliced
  • 1 tablespoons olive oil
  • 1 teaspoons red wine vinegar
  • 1 lemon, zest and juice
  • 1 pinch salt and pepper
  • 120 grams baby spinach leaves
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 100 grams feta, crumbled
  • 2 tablespoons pine nuts, toasted

Method

  1. Step 1 of 7
    Preheat a BBQ to a medium heat.
  2. Step 2 of 7
    Remove husk from corn. Place corn on the BBQ, and cook for 2-3 minutes, rotating to cook all sides. Remove from BBQ and, once cooled, slice corn kernels off the cob and set aside.
  3. Step 3 of 7
    Meanwhile, place courgette pieces on the BBQ and cook for 2-3 minutes on each side, or until browned. Set aside.
  4. Step 4 of 7
    Spray prawns with cooking oil spray. Cook prawns on the BBQ, turning, until the colour changes and the outsides become chargrilled. Set aside.
  5. Step 5 of 7
    Heat the olives on the BBQ plate for a few minutes, or until warmed.
  6. Step 6 of 7
    To make the dressing, in a small jug, whisk together the olive oil, vinegar, lemon juice and zest. Season to taste.
  7. Step 7 of 7
    In a large serving bowl, toss together the corn, courgettes, prawns, spinach, tomatoes, red onion, feta and pine nuts. Pour over the dressing and toss well to combine.

Nutrition per serving

2000 Kilojoules
Protein50 grams
Fat22 grams
Carbs16 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 7
    Preheat a BBQ to a medium heat.
  2. Step 2 of 7
    Remove husk from corn. Place corn on the BBQ, and cook for 2-3 minutes, rotating to cook all sides. Remove from BBQ and, once cooled, slice corn kernels off the cob and set aside.
  3. Step 3 of 7
    Meanwhile, place courgette pieces on the BBQ and cook for 2-3 minutes on each side, or until browned. Set aside.
  4. Step 4 of 7
    Spray prawns with cooking oil spray. Cook prawns on the BBQ, turning, until the colour changes and the outsides become chargrilled. Set aside.
  5. Step 5 of 7
    Heat the olives on the BBQ plate for a few minutes, or until warmed.
  6. Step 6 of 7
    To make the dressing, in a small jug, whisk together the olive oil, vinegar, lemon juice and zest. Season to taste.
  7. Step 7 of 7
    In a large serving bowl, toss together the corn, courgettes, prawns, spinach, tomatoes, red onion, feta and pine nuts. Pour over the dressing and toss well to combine.

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