Prawn, corn and tomato salad with shiso and sesame


  • Serves 4 - 6 people

"This is the ultimate end-of-summer salad," says Greeno, "when the tomatoes have been soaking up the sun for a while and corn is at its best. Don't put the tomatoes in the fridge. Ever."

  • 1 tbsp grapeseed oil
  • 2 corn cobs
  • 12 medium uncooked prawns, peeled, cleaned and tails intact
  • 600 gm mixed cherry tomatoes (about 2 punnets), larger ones halved or cut into chunks
  • 6 shiso leaves, thinly sliced, plus extra leaves to serve
  • To serve: sesame seeds
  • Sherry-sesame dressing
  • 125 ml (½ cup) grapeseed oil
  • 80 ml (1/3 cup) Sherry vinegar
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
01   For Sherry-sesame dressing, whisk ingredients in a bowl until combined, season to taste and set aside.
02   Heat grapeseed oil in a frying pan, add corn and cook, turning occasionally, until browned and tender (8-10 minutes). Cut kernels from cobs and transfer to a large bowl.
03   Preheat oven to 90C. Place prawns on an oven tray lined with baking paper, season to taste and roast until prawns just turn pink (8-10 minutes), then add to corn along with tomatoes and sliced shiso. Drizzle with dressing, season to taste, toss to combine and serve scattered with sesame seeds and extra shiso leaves.
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