For the salad

Corn on the cob

Uncooked king prawns

Paprika, smoked paprika or Piment d'espelette

Splash of olive oil

Mixed salad leaves

Carrot

Red onion

Baby cucumber

Tomatoes

For the king prawns (this ratio of ingredients)

2 tablespoons of olive oil

225g raw king prawns

2 garlic cloves

1½ teaspoons of Paprika, Sweet Paprika or Piment d'espelette

For the dressing

Extra virgin olive oil

Lime

Seasoning

To garnish

Fresh coriander

To make charred corn

1. Heat a griddle pan over a medium heat.  Once the pan is hot, cook the corn for 15 minutes, turning regularly, until the corn is charred and delicious. (Note, you don't need to oil the corn).
2. Remove the corn from the griddle and set aside to cool.
3. Once the corn has cooled, place the corn on one end, and then using a sharp knife, cut down the cobs to release the corn kernels. 

To make the prawns

1. Devein the prawns.
2. Mix together the prawns, paprika (smoked paprika or Piment d'espelette) and oil until well combined.
3. Heat a frying pan over a medium heat.
4. When the pan is hot, throw in the prawns and cook for 3-4 minutes until the prawns are cooked through.
5. Remove from the heat. 

To make the salad

1. Peel the carrot and use a vegetable peeler to create carrot strips.
2. Peel the onion, cut in half and then half again, and thinly slice.
3. Cut the cucumber into diagonal slices
4. Quarter the tomatoes.
5. Place the mixed salad leaves in a bowl and top with the remaining salad components including the corn and the prawns.
6. Drizzle over some extra virgin olive oil.
7. Roll the lime on a hard surface to release the juices, cut in half and squeeze over the salad.
8. Garnish with chopped coriander.