A beautifully colourful creation, this is wonderful served with other Caribbean and Mexican tastes and can be stuffed into a tortilla or wrap for a great lunch or dinner. Make sure you dice all your vegetables and fruit the same size for a great-looking salad. Remember to take into consideration marinate time of 1 hour for prawns.
Place all the marinade ingredients in a food processor and blend well to combine. Tip out into a large bowl and add the prawns. Marinate for at least 1 hour.
Combine all the salad ingredients (except the oil) in another large bowl.
Heat a grill plate or BBQ and cook the prawns for 2-3 minutes or until cooked through and starting to blacken.
Combine the prawns with the salad, season well and drizzle with extra virgin olive oil to serve.
500 grams defrosted raw large prawns
for the prawn marinade:
Juice of 1/2 orange
Juice and zest of 1 lime
1 teaspoon Cayenne Pepper
1 Red Chilli deseeded
1 teaspoon ground cumin seeds
2 Garlic Cloves peeled
1/2 bunch fresh coriander
for the salad:
1 can Black Beans rinsed well
2 fresh corn cobs, peeled and kernels removed
1 Spring Onion trimmed and chopped finely
1 bunch fresh mint roughly chopped
Remaining 1/2 of fresh coriander, roughly chopped
1/2 Pineapple hard core removed then peeled and diced
2 courgettes diced
2 Red Capsicum deseeded and diced
Olivo extra virgin olive oil