Cobb salad with grilled prawns and jalapeño lime dressing

Ingredients:

Serves 4 as a main course

A note on this salad: feel free to mix up the ingredients in the salad, they are not all essential, do what feels right to you!

For the dressing:

20g picked parsley leaves
20g picked coriander leaves
100g your favourite mayonnaise
2 jalapeño, stems cut off
1 small shallot, peeled
1 large clove garlic, peeled
2 limes, zest and juice
1 Tbls. red or white wine vinegar
2 tsp. honey
1/2 tsp. salt
black pepper

For the salad:

4 eggs
85g sliced prosciutto
2 heads baby cos
200g cherry tomatoes
50g crumbled feta cheese
1/4 red onion, thinly sliced
2-3 radish, sliced thin
1 small ripe avocado, skin removed and diced
1 tablespoon chopped chives (optional)

For the prawns:

400g peeled Australian prawns*
1/2 tsp each paprika, garlic powder, onion powder, dried thyme
Salt & black pepper
1 Tbls. EVOO

*feel free to swap for diced chicken breast if you prefer

Method:

To make the dressing:

Combine all ingredients in a blender and blend until smooth. Taste for seasoning and adjust with salt and black pepper.

To prep the salad ingredients:

Bring a small pot of water to the boil and slowly lower the eggs into the water. Boil for exactly 7 minutes for eggs that have a jammy egg yolk. Boil for 10 minutes if you want hard cooked yolks. Cool them down quickly in ice water. Once cooled, peel and set aside. Slice them in half just before serving.

To crisp the prosciutto, preheat your oven to 180C conventional (160C fan forced). Lay prosciutto slices on a baking paper lined tray and drizzle them with about a teaspoon of olive oil. Bake for about 15 minutes until they are beginning to turn a more golden, toasty colour. Allow to cool. They will become crispy when cooled.

Chop the lettuce, wash and dry it. Set it aside until ready to assemble.

Slice cherry tomatoes in half.

Gather remaining ingredients and get ready to assemble.

For the prawns:

Toss the prawns with the spices, olive oil, salt and pepper. Heat a cast iron pan or nonstick skillet and set over high heat. When hot, add in the prawns and lay them in one even layer. Resist the urge to touch and flip them, instead let them get browned on one side before flipping to quickly cook the other side. They only take about 2 minutes to cook through unless they are XL, in which case, give them an extra minute. Now you are ready to assemble the salad.

To Assemble:

You can either plate this salad individually or make one large one. Cut your eggs in half and place all your ingredients in the bowl. I like to give each ingredient its own little spot on top of the lettuce but this is not essential, just an aesthetic thing. Drizzle a bit of the dressing (you may not use all of it) on the salad and toss to combine. Add a bit of extra flaky salt and black pepper, if you like.