Pasta And Prawn Salad

Ingredients

• 2 cups boiled fusilli pasta
• 15-20 medium prawns, peeled, cleaned, and deveined
• Salt to taste
• Black pepper powder to taste
• ¼ lemon
• 1 small white onion, quartered and layers separated 
• 6-8 garlic cloves
• 8-10 red cherry tomatoes
• 2 tablespoons olive oil                 
• ¼ cup boiled sweet corn kernels
• Assorted lettuce leaves as required
• Dressing
• ¼ cup cream cheese
• 1 tablespoon honey
• 2 teaspoons grainy mustard paste
• Salt to taste
• Black pepper powder to taste
• 1 tablespoon olive oil
• ¼ lemon

Method

1. Preheat the oven to 200º C. 
2. Take prawns in a bowl, add salt and black pepper powder. Squeeze the juice of lemon and mix and set aside to marinate for 5-10 minutes.
3. Spread onion on a baking tray, add garlic cloves, cherry tomatoes and drizzle 1 tablespoon olive oil over them. Sprinkle salt and black pepper powder and mix well. Place the tray in the preheated oven and roast for 8-10 minutes. Bring it out of the oven and allow to cool.
4. Heat remaining olive oil in a non-stick pan. Add the prawns and sauté on high heat, turning sides, for 4-5 minutes. Take the pan off the heat, transfer the prawns along with the cooking liquor in a bowl and allow to cool.
5. To make the dressing, take cream cheese in a mixing bowl, add honey, grainy mustard paste, salt and black pepper powder and mix well. Add olive oil and squeeze the juice of lemon and mix well. 
6. Add boiled pasta, boiled sweet corn kernels and prawns mixture and mix well. Add the roasted mixture and mix well. 
7. Arrange assorted lettuce on a serving platter, spread the salad over it and serve.