Mexican grilled prawn, corn and avocado salad

Put cumin, coriander, paprika and oil into a large bowl. Add prawns and toss to coat. Set aside for 30 minutes to allow prawns to marinate.

Preheat a chargrill plate over high heat. Grill corn cobs for 10 minutes, turning occasionally until charred all over. During the last 2 minutes of cooking, add capsicum, cook for 2 minutes or until lightly charred. Set corn and capsicum aside. To the same grill plate, add prawns. Cook for 5 minutes, turning until cooked through and lightly charred.

Slice kernels off corn cob. Arrange corn, avocado, watercress, cabbage, coriander, onion, capsicum and prawns on 4 serving plates. Drizzle with oil and serve with lime wedges and mayonnaise.