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

Directions

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!