Spiced Prawn with Roasted Corn Puree, Plum Sauce and Farro Salad

Ingredients

• Roasted Corn Puree:
• 3 cups fresh or thawed, frozen corn kernels
• 1 medium carrot, peeled and cut into chunks
• 2 tsp olive oil
• 1 1/2 cups Chicken Stock, warmed
• 2 tbs honey
• 1/2 McCormick Oregano Leaves
• 1/2
• Plum Sauce:
• 1 small black plum, pitted
• 1/2 medium Granny Smith apple, cored
• 1/4 cup pomegranate juice
• 1/2 McCormick Oregano Leaves
• 1/4 McCormick Cumin Seeds Ground
• Farro Salad:
• 1/2 cup uncooked farro
• 2 tbs cider vinegar
• 1 tbs honey
• 1 tbs olive oil
• 1/2 McCormick Garlic Powder
• 1/2 McCormick Cayenne Pepper Ground
• 1/2
• 1/2 cup chopped red capsicum
• 1/2 cup crumbled queso fresco or feta
• 2 green onions, thinly sliced
• 2 tbs chopped fresh parsley
• Spiced Shrimp:
• 2 tbs sugar
• 1 1/2 McCormick Garlic Powder
• 1 1/2 McCormick Oregano Leaves
• 1 1/2 McCormick Chilli Ground
• 1/2
• 1 1/2 jumbo prawns peeled and deveined
• 1 tbs olive oil