BBQ Prawn, Courgette and Corn Salad

clock 20 minutes + 15 minutes bowl Serves 4


  • 1 fresh sweetcorn
  • 1 courgette, sliced
  • Cooking oil spray
  • 400g large prawns peeled, deveined, tails intact
  • 100g sliced black olives
  • 1 Tbsp olive oil
  • 1 tsp red wine vinegar
  • Juice and zest of 1 lemon
  • Salt and pepper, to taste
  • 120g baby spinach leaves
  • 2 tomatoes, diced
  • 1/2 red onion, diced
  • 100g feta, crumbled
  • 2 Tbsp pine nuts, toasted
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  • 1. Preheat a BBQ to a medium heat.

  • 2. Remove husk from corn. Place corn on the BBQ, and cook for 2-3 minutes, rotating to cook all sides. Remove from BBQ and, once cooled, slice corn kernels off the cob and set aside.

  • 3. Meanwhile, place courgette pieces on the BBQ and cook for 2-3 minutes on each side, or until browned. Set aside.

  • 4. Spray prawns with cooking oil spray. Cook prawns on the BBQ, turning, until the colour changes and the outsides become chargrilled. Set aside.

  • 5. Heat the olives on the BBQ plate for a few minutes, or until warmed.

  • 6. To make the dressing, in a small jug, whisk together the olive oil, vinegar, lemon juice and zest. Season to taste.

  • 7. In a large serving bowl, toss together the corn, courgettes, prawns, spinach, tomatoes, red onion, feta and pine nuts. Pour over the dressing and toss well to combine.

  • Fresh Tip: Refrigerate sweetcorn in its husk to keep it fresher for longer.


  • • Energy 2000Kj • Protein 50g • Total Fat 22g • Saturated Fat 6g • Carbohydrates 16g • Sugars 12g • Sodium 1429mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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