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Prawn and chorizo salad with avocado buttermilk dressing

Name: Prawn and chorizo salad with avocado buttermilk dressing
Yield: 4
Ingredients: 2 corn cobs, husk removed; 1 dried chorizo (200g), chopped; 1 tbs olive oil; 400g can chickpeas, drained and rinsed; ½ tsp smoked paprika; 1 tbs sherry vinegar; 2 baby cos, trimmed, cut into wedges; 1 punnet (150g) mixed cherry tomatoes, halved; 20 cooked Australian prawns, peeled, deveined, tails intact; 1/3 bunch coriander; 1 large avocado, peeled, stone removed; ¾ cup buttermilk; Juice of ½ lemon; ¼ tsp smoked paprika

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Prawn & chorizo salad with avocado buttermilk dressing

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 01, 2018

“Double the chickpea mixture and reserve half for a moreish snack to go with drinks” - Colin Fassnidge.

2 corn cobs, husk removed
1 dried chorizo (200g), chopped
1 tbs olive oil
400g can chickpeas, drained and rinsed
½ tsp smoked paprika
1 tbs sherry vinegar
2 baby cos, trimmed, cut into wedges
1 punnet (150g) mixed cherry tomatoes, halved
20 cooked Australian prawns, peeled, deveined, tails intact
1/3 bunch coriander

Avocado and buttermilk dressing

1 large avocado, peeled, stone removed
¾ cup buttermilk
Juice of ½ lemon
¼ tsp smoked paprika

Method

1.

For the dressing, blitz all the ingredients in a food processor until smooth. Season.
2.

Cook corn in a large saucepan of boiling salted water for 6 minutes, then cool for 5 minutes and slice kernels from cobs.
3.

Blitz chorizo in a food processor to finely chop. Heat oil in a frying pan, add chorizo and cook, stirring regularly, for 4 minutes or until browned and crisp. Add chickpeas and paprika, cook for 4 minutes, then season and deglaze pan with vinegar.
4.

Arrange lettuce, chickpea mixture, corn and tomatoes on a large serving plate. Top with prawns and coriander and serve with avocado and buttermilk dressing.