Chargrilled prawn salad with saffron dressing​

Ingredients (12)​

• 1 tsp vegetable oil
• 1kg large green king prawns, peeled leaving tail intact, deveined
• 250g trussed cherry tomatoes
• 1 red onion, cut into thin wedges
• 1 cup Thai basil leaves
• 1 avocado, halved, stoned, peeled, thinly sliced
• 1 baby cos lettuce, leaves separated

• Saffron dressing​

• 1 tsp saffron threads
• 1 tbsp boiling water
• 1/3 cup (85g) whole-egg mayonnaise
• 1 tbsp lemon juice
• 2 tsp horseradish creams

Method​

• Step 1
  Heat a large chargrill pan on high. Drizzle half the oil over the prawns. Season with salt and pepper. Cook on chargrill for 2 minutes each side or until prawns curl and change colour. Transfer to a bowl.
• Step 2
  Drizzle remaining oil over tomatoes. Cook on chargrill, turning occasionally, for 5 minutes or until lightly charred and beginning to collapse.
• Step 3
  To make the saffron dressing, combine the saffron and water in a small heatproof bowl. Set aside for 5 minutes to infuse. Add the mayonnaise, lemon juice and horseradish and whisk to combine. Season with salt and pepper.
• Step 4
  Add the onion, basil, avocado and lettuce to the prawns and gently toss until just combined. Divide evenly among serving plates. Drizzle with saffron dressin