Lobster, Sweetcorn and Tomato Salad
2 cooked lobster tails, or 150g cooked prawns
1 avocado, finely sliced
75g cherry tomatoes, halved
75g sweetcorn kernels
For the dressing;
50g cherry tomatoes
1 small garlic clove, crushed
1/2 small red onion, finely chopped
1tbsp red wine vinegar
3tbsp extra virgin olive oil
1 In a food processor or blender, pulse together the dressing ingredients, plus plenty of seasoning. Add a pinch of sugar or squeeze of agave syrup if your tomatoes aren’t that sweet.
2 Roughly chop the cooked lobster, and mix together with with remaining salad ingredients. Divide among two bowls or plates and drizzle over some dressing. Serve immediately.
The extra dressing works brilliantly as a dressing for other salads, or as a marinade for chicken or fish. Keep it in the fridge and use within 2 days.