Prawn "Lobster" Rolls with Charred Corn, Halloumi & Avocado Salad

The Perfect Prawn Roll

This modern twist on the classic lobster roll swaps the expensive shellfish for succulent cooked prawns, while the accompanying salad brings brightness and texture to every bite. The combination of creamy, herb-kissed prawns with charred corn and golden halloumi is pure summer elegance.

Pro Tips for Success

For extra brightness: Add a little lime zest to the prawn mix.

For a bit of heat: Add a pinch of chilli flakes to the salad.

Want it more “lobster roll” style? Skip celery and add more dill + lemon.

Make ahead: Prawn mixture can be made up to 4 hours in advance (keep chilled).

Why This Combination Works

The creamy prawn filling pairs beautifully with the char on the halloumi and corn. Avocado adds richness, while cherry tomatoes bring acidity and the lime dressing ties everything together. It’s a complete meal in one plate—elegant enough for entertaining, simple enough for a weeknight dinner.

Ingredient Swaps

• No halloumi? Try feta, mozzarella or even crispy chickpeas for crunch.
• Fresh corn out of season? Frozen corn kernels work perfectly—just thaw and char them.
• Allergic to shellfish? This method works beautifully with canned tuna or flaked salmon.
• Want it vegan? Swap prawns for marinated tofu and use dairy-free mayo.

Serve immediately while the rolls are still warm and the salad is crisp. A crisp white wine, cold beer or sparkling water pairs perfectly with this light, fresh meal.