Avocado, corn and prawn salad Recipe

Avocado, corn and prawn salad

Light and luscious, let this plate transport you to the seaside. If you're looking for simple, tasty and healthy, look no further - by Hannah Oakshott

Proudly supported by

Light and luscious, let this plate transport you to the seaside. If you're looking for simple, tasty and healthy, look no further

Ingredients

300 g small sweet potato, peeled, chopped

1 bunch fresh baby beets, trimmed, peeled, cut into wedges

olive oil cooking spray

1 corn cob, husk and silk removed

500 g green prawns, peeled and deveined

freshly ground black pepper

1 Tbsp pumpkin seeds

35 g rocket leaves

100 g reduced-fat ricotta cheese, crumbled

½ small avocado, sliced

3 tsp balsamic vinegar

1 tsp extra virgin olive oil

Preheat oven to 210°C (fanforced). Line a roasting pan with baking paper. Place sweet potato and beets in pan and spray with oil. Wrap corn in foil and add to oven with pan. Roast for 20-25 minutes or until vegetables are tender. Set aside for 10 minutes. Cut corn off cob in large shards.
Meanwhile, preheat a chargrill pan on medium-high. Spray prawns with oil and season with pepper. Add to pan and cook for 2-3 minutes or until cooked through, turning occasionally. Transfer to a plate
Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl. Divide between serving bowls. Top with ricotta and avocado. Whisk vinegar, oil and pepper. Drizzle over the salad and serve.