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Charred Veggie and Prawn Salad

Created by Chef Dale MacKay

Charred Veggie and Prawn Salad

Total Time:






Skill Level:



  • 1 medium white onion
  • 2 tablespoons olive oil, divided
  • 3 cobs of corn
  • 12 prawns, tails removed
  • 2 cups broccoli florets
  • 1/2 cup slivered almonds, toasted
  • 1 teaspoon lemon zest
  • 1/2 cup CO-OP MARKET TOWN Parmesan Cheese, grated
  • 1/8 teaspoon salt
  • 1/2 cup CO-OP GOLD Caesar Salad Dressing

How to Make It

Preheat grill to medium heat.

Peel onion, leaving the core intact, as it will then be much easier to grill. Cut in half and quarter for a total of eight slices and coat with 2 teaspoons of olive oil.

Grill for five minutes per side or until charred.

Place on top grill for another 10 minutes until cooked through. Let cool and set aside.

Drizzle remaining olive oil over corn and grill for three minutes, turning frequently. Let cool and slice kernels off the cob.

Grill prawns for two minutes per side, or until the internal temperature reaches 165° F (74° C). Let cool.

Thinly slice broccoli florets and toss with onion, corn, prawns and remaining ingredients.

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