AVOCADO, PRAWN and CORN SALAD
INGREDIENTS: METHOD:
  • 225g (8 oz) small pasta shapes.
  • 450g (1 LB) uncooked prawns,peeled and de-veined.
  • 2 tbsp white wine or cider vinegar.
  • 2 or 3 tbsp chilli sauce.
  • 2 tbsp olive oil.
  • 1 tbsp horseradish sauce.
  • 225g (8 oz) tinned sweetcorn kernels, drained.
  • 60g (2 oz) radishes, trimmed and thinly sliced.
  • 2 spring onions, trimmed and thinly sliced.
  • 1 large avocado, halved , stoned,peeled and cut into small pieces.
  • 1 medium head of radicchio.
  • Cook the pasta adding the prawns for the last 3 minutes.
  • Drain and rinse thoroughly.
  • Whisk the vinegar,chilli sauce,oil and horseradish sauce into a large bowl to make a dressing.
  • Toss the pasta and prawns in the dressing and then mix in the sweetcorn,radishes,spring onions and avocado.
  • Arrange the radicchio leaves around the sides of a large serving bowl and spoon the salad mix into the centre.

Sweetcorn and avocado counter the sharp taste of the radishes,spring onions and the dressing flavoured with chilli and horseradish.

If you prefer use frozen cooked prawns and simply thaw them and add to the dressing and pasta.