SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 250°C-300°C.
Stir the tikka marinade through the prawns, add a squeeze of lime, then set aside. Parboil the corn ribs then toss in the onion chutney.
COOK THE PRAWNS AND CORN
Cover half of the grid with corn ribs and grill them for around 10 minutes, turning occasionally until tender, curved and lightly charred.
Skewer the prawns – around 3-4 per skewer.
Place the prawn skewers on the other side of the grid to the corn and cook until opaque, turning once and basting with a little more of the tikka marinade. Depending on their size, this should only take 2-3 minutes per side.
MAKE THE SALAD
To make the salad, arrange the feta, melon and veg in layers on a large platter. Mix the garlic and chilli marinade with the extra virgin olive oil and lime juice to make a dressing, but don’t dress the salad until you’re ready to serve.
In a bowl, stir the tikka marinade through the Greek yoghurt.
Once the prawns are cooked, move them to a serving dish and squeeze a little more lime over the top. Place the corn in a bowl, drizzle with oil and garnish with coriander.
WARM THE TORTILLAS
Heat the tortillas for a few seconds on each side, just to warm them through. Drizzle the dressing over the watermelon salad.
Serve everything feasting-style. Build the tacos by smearing a little tikka yoghurt on the tortilla, then adding some shredded red cabbage, the prawns, sliced jalapeno and a squeeze of lime.
