Updated: Aug 7, 2019
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Ingredients (2 serves):
2 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup cashews
1/4 cup olive oil
1/2 teaspoon salt, divided
1 cup cherry tomatoes, halved
250g pumpkin, chopped into small chunks
1/4 tsp paprika
1 medium ripe avocado, peeled and chopped
150g uncooked prawns, peeled and deveined
2 cups spinach
Pre-heat an oven to fan-bake at 180°C and line a roasting tray with baking paper then place the pumpkin in the oven with a dash of olive oil for 20-25 minutes until cooked to your liking.
In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly.
Meanwhile, in a food processor, pulse basil, cashews, oil and 1/4 teaspoon salt until blended.
Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine.
Thread prawns onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until prawns turn pink, 2-4 minutes per side. Remove prawns from skewers; serve with corn mixture.
** For males or physically active females, add an additional 250g pumpkin.