Recipe

ROMATHERAPY® BABY ROMA TOMATO SUMMER COBB SALAD

4-6
Serves
20 mins
+
1 hour marinating
Prep Time
25 MINS
Cook Time
18
Ingredients

Ingredients

  • 2 Baby Cos Heart
  • 250g Romatherapy® Baby Roma Tomatoes, halved
  • 1 lemon, juiced
  • 1 tbs caster sugar
  • 1 red onion, thinly sliced
  • 3 eggs, at room temperature
  • 2 cobs corn, husk removed, washed
  • 2 chorizo, sliced
  • 18 (600g) medium cooked prawns, peeled, deveined
  • 1 large avocado, diced
  • 1/3 cup tomato sauce
  • ½ tsp Worcestershire sauce
  • ½ tsp sweet paprika

THOUSAND ISLAND DRESSING

  • ¼ cup whole egg mayonnaise
  • ¼ cup buttermilk
  • ¼ cup whole egg mayonnaise
  • ¼ cup buttermilk
  • ½ lemon, juiced

Method

  1. For the Thousand island dressing; whisk all the ingredients together. Refrigerate until ready to serve.
  2. Combine lemon juice, sugar and plenty salt and pepper in a bowl. Add the onion and stir to coat. Cover and set aside 1 hour to pickle.
  3. Lower the eggs into a saucepan of gently boiling water. Boil gently for 7 minutes for medium-boiled, or to your liking. Submerge into a bowl cold water until cool enough to handle. Peel and halve.
  4. Preheat the barbecue plate on high. Add corn. Barbecue, turning occasionally for 10 minutes, or until charred. Remove to a board. Barbecue the chorizo slices for 1-2 minutes or until golden. Remove to a plate. Slice the corn from the cobs.
  5. Thinly slice the lettuce crossways and arrange on large platter or board. Spoon over a little dressing. Add the prawns, avocado, drained pickled onion, egg, corn, chorizo and Romatherapy® baby roma tomatoes. Serve with remaining dressing.