A duo of fruit and veggie puréed sauces complements chilli spiced shrimp (King prawns) and a farro salad in this fresh and colorful recipe. The vegetable purée is made from roasted corn, carrots and chicken stock, while the savory fruit purée features sour apple, plum and oregano.
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
For the Roasted Corn Purée, toss corn, carrots and oil in medium bowl. Spread on a large baking sheet and roast in the oven for 20 minutes, or until vegetables are golden brown and tender. Place in blender container with remaining ingredients, cover and blend on high, until smooth then keep warm.
For the Plum Sauce, place all ingredients in blender container, cover and blend on high speed for 4 minutes, or until smooth and dark in color. Set aside.
For the farro salad, cook farro as directed on package. Mix vinegar, honey, oil, Garlic Granules, Crushed Chilles and Sea Salt in large bowl until well blended. Add warm cooked faro, toss to coat well. Add bell pepper, queso fresco or feta, spring onions and Parsley. Toss well and set aside.
For the Spiced Shrimp, mix Garlic Granules, Oregano, Crushed Chillies and Sea Salt in a large bowl, until well blended. Add King prawns, toss to coat well. Heat oil in large pan on a medium-high heat. Add King prawns, cook for 1-2 minutes per side or until they turn pink.
To serve, spoon roasted corn purée onto 1 side of each dinner plate and drizzle with the plum sauce. Place farro salad in a mound on other side of plate. Top the farro with King prawns.