Easy Summer Recipes by Into The Sauce

Ingredients

• ⅔ cup white vinegar
• ⅔ cup water
• ¼ cup caster sugar
• 1 red onion, thinly sliced
• 400g prawns
• 2 tbsp olive oil
• 2 tsp smoked paprika
• ½ tsp cayenne chilli powder (or to taste)
• 3 limes
• ½ bunch coriander, leaves picked and chopped
• 1 large tomato, diced
• Kewpie mayonnaise
• 5 mini tortillas

Method

• For pickled red onions, bring to boil white vinegar, water and caster sugar in a small pot. Pour over onions in a heat-proof bowl or jar.
• Combine prawns with olive oil, paprika, cayenne and juice of one lime. Season.
• Heat a pan over high heat. Add prawns and cook for around 1 minute on each side, until browned and cooked through.
• In a skillet over high heat, warm tortillas for around 30 seconds on each side, until soft and beginning to char in spots.
• Assemble tacos. Top with tomato, prawns, mayonnaise, onion, coriander and a squeeze of lime juice. Serve.

Serves 2

Ingredients

• 4 ears of corn, husks removed
• 1 tbsp Kewpie mayonnaise
• 1½ limes, juiced
• ½ teaspoon chilli powder (optional)
• 75g feta, crumbled
• Small handful coriander, chopped

Method

• Bring a large pot of salted water to the boil.
• Boil corn ears for 1 minute, then remove.
• Heat a grill or skillet to high heat.
• Grill corn, turning occasionally, until kernels begin to char. Continue until all sides are charred, around 5 minutes.
• Combine mayonnaise, lime juice and chilli powder in a bowl. Season to taste.
• Brush hot corn with mayonnaise mix and top with feta and coriander.

Serves 2

Ingredients

• 500g heirloom and/or cherry tomatoes, sliced
• 200g black beans
• 1 avocado, sliced
• 30g Mission Chilli and Lime corn chips, coarsely crushed
• 1 lime
• 50g Kewpie mayonnaise
• ¼ tsp paprika
• 100g feta
• ½ bunch coriander, leaves picked
• 1 pomegranate, seeds removed

Method

• In a small bowl, mix together juice of one lime, mayonnaise and paprika.
• Assemble a plate with tomatoes, black beans, avocado and corn chips. Season with salt flakes.
• Drizzle over mayonnaise mixture, top with feta, coriander and pomegranate seeds.

Serves 2