DIY tortilla bowls are great for jazzing up salads – the fiery prawns are addictive with the cooling ranch dressing!
Ingredients
- For the prawn salad
- 250 g raw king prawns
- 1 tbsp cayenne pepper
- 1 tsp ground cumin
- 3 tbsp olive oil
- Large bunch spring onions, trimmed
- 2 corn cobs
- 4 large tortilla wraps
- 4 little gem lettuces, halved lengthways
- 1 tin black beans, rinsed and drained, warmed
- 1 avocado, diced
- Few sprigs coriander, leaves picked, to serve (optional)
- For the ranch dressing:
- 100 g mayonnaise
- 150 ml soured cream
- 1 tsp garlic flakes
- 100 g blue cheese
- Small handful chives, snipped
- Juice 1⁄2 lemon
- You will also need:
- Metal skewers, or wooden skewers soaked for 30 min in warm water
Instructions
1 In a bowl, toss the prawns together, spices and 1 tbsp oil, and leave in the fridge to marinate. Heat/light a braai or grill to a high heat.
2 Brush the spring onions and corn with 1 tbsp oil. Cook for 10 min on the grill, turning regularly until charred all over (the corn may need a little longer, depending on the size). Take off the heat and slice off the kernels using a sharp knife.
3 Thread the prawns onto the skewers then put on the grill to cook, turning regularly until the prawns are pink and starting to char. Set aside.
4 Brush the tortillas with the remaining oil on both sides. Cook on/under the grill for 2–3 min until warmed and starting to char, then remove and shape into the bottom of a shallow bowl. Leave to set. Meanwhile, lightly char the baby gems on/under the grill for 2–3 min.
5 Combine the dressing ingredients in a mixing bowl, then toss in the charred lettuce, corn kernels, spring onions, black beans and avocado.
6 Divide the salad between the tortilla bowls, and top with the prawns and coriander leaves, if using.
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Feature Image: W&H
