SERVES: 4

METHOD

Step 1
For the marinade, combine, chipotle chilli, zest, juice, garlic, olive oil and coriander stems together in a small food processor and puree until smooth. Place marinade in a medium mixing bowl with prawns, stirring gently to combine. Cover and refrigerate for 30 minutes.

Step 2
Preheat air fryer to 200°C. Place potatoes in a mixing bowl with 2 teaspoons olive oil, Mexican seasoning and parmesan, tossing until well coated. Place in preheated air fryer and cook for 25 minutes or until golden. Add chorizo for the final 5 minutes of cooking.

Step 3
For the dressing, combine mayonnaise, garlic, chipotle chilli, lime juice, paprika, salt and pepper together in a small mixing bowl, stirring to combine. Set aside until required.

Step 4
Bring a medium saucepan of water to the boil and cook sweetcorn for 2 minutes. Drain.
Heat a barbecue or chargrill pan to medium high and brush sweetcorn with remaining oil. Place on barbecue and chargrill for 5 minutes on each side or until golden and charred. Remove from heat and allow to cool for 5 minutes before cutting corn from cob.

Step 5
Thread four prawns onto each skewer and cook on barbecue or chargrill pan for 2 minutes each side.

Step 6
To assemble salad, combine roast potatoes, chorizo, charred corn, tomatoes, spring onion, coriander, tossing to combine. Place salad on plates with grilled prawns and drizzle over dressing.

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