Chili bean and corn salad

400 gems black beans drained and rinsed
2tb virgin olive oil
2cloves garlic
1tsp oregano
1small red onion diced
2 tomatoes diced
1red capsicum finely diced
1cup cooked corn kernels
1/3cup lime juice
1/2 cup chopped coriander leaves
1tsp Tabasco
Salt and pepper
1-2 avocados

Method
1.  Drain beans and place in pot with oil garlic and oregano, cover and sizzle over medium heat for one minute to infuse flavours.
2.  Mix all other ingredients except avocados
3.  Chill for two hours to allow flavours to blend added avocados just before serving.

Asparagus pleasures

12spears of asparagus
6 thin slices of prosciutto
2tbs olive oil
12tbs water
Salt and pepper
Finely peeled zest of 1/2 lemon

Method

Preheat oven to 200 Celsius
Snap off end of asparagus
Cut prosciutto to make long strips
Wrap around asparagus
Lay in a shallow roasting dish with oil and water, season with salt and pepper and lemon zest
Roast until water has evaporated

Spicy prawn and glass noodle salad

Chili lime dressing
In a small jar shake together 1/4 cup lime juice, 2tb fish sauce, 1tb sugar, 1tb oil, 1tsp oyster sauce, 1 chili diced,, zest of a lime, 1kaffir leaf finely shredded.


500gms raw shelled prawns
60gms glass noodles
2spring onions diced
3cups fresh Asian herbs (mint, coriander, basil)
1/2cup chopped roasted peanuts


Method:
1. Mix half of the dressing through the prawns and cover for half an hour
2. Preheat pan and cook prawns 2-3 mins each side
3. Place glass noodles in mixing bowl and pour boiling water to cover.  Stand for 2 mins, then rinse in cold water,  and dry with paper towels
4. Combine all ingredients add remaining dressing and top with peanuts