Chickpea Salad with Grilled Prawns 🍤🥗

Ingredients
– 800g prawn meat, peeled and deveined (approx. 1.76 lbs)
– 2 tbsp olive oil
– 1 tsp salt, plus extra to taste
– 1 tsp Old Bay seasoning
– 2 Lebanese cucumbers, seeds removed and diced
– 500g cherry tomatoes, halved (approx. 1.1 lbs)
– 1 red onion, diced
– 3 corn cobs
– 500g cooked chickpeas (approx. 1.1 lbs)
– 4 tbsp red wine vinegar
– 4 tbsp Extra Virgin Olive Oil (EVOO)
– 1 tbsp maple syrup
– 100g feta cheese, crumbled (approx. 3.5 oz)
– 1 tbsp dried oregano

Method
1. In a bowl, combine prawn meat with 2 tablespoons of olive oil, 1 teaspoon of salt, and Old Bay seasoning.
2. Grill the corn cobs on a hot grill for 10-12 minutes, or until they develop a nice colour on the outside. Once cooked, slice off the kernels from the cobs.
3. For the dressing, mix red wine vinegar, EVOO, maple syrup, and a pinch of salt in a jar. Shake well to combine.
4. Cook the prawns on a flat grill or in a cast iron pan over high heat for 6-8 minutes, or until thoroughly cooked.
5. In a large bowl, toss together cucumbers, tomatoes, onions, corn kernels, and chickpeas. Add the dressing, a pinch of salt, and oregano, mixing well. Finally, gently fold in the feta cheese.
6. Serve the cooked prawns on top of the salad. Enjoy!

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