for 2 person

Vegetables and prawns

480 g	cooked corn cobs, cut into slices approx. 3 cm thick
2	red peppers, sliced
1 tbsp	olive oil
½ tsp	salt
a little	pepper
200 g	shelled, raw prawns
3 tbsp	smoky chipotle chili salsa

How it's done

Vegetables and prawns

Place the sweetcorn and pepper in a bowl, add the oil, salt and pepper, mix and transfer to a baking tray lined with baking paper. Mix the prawns with the salsa, set aside.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C. Place the prawns on top of the vegetables and bake for a further 5 mins.

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