Place the bulgur wheat and water in a medium pot and cook according to the packet instructions. Drain the wheat, then season to taste with salt. Set aside.
Heat 15ml of the butter in a pan, add the corn and cook over a high heat for five minutes, until the corn is slightly charred.
In a large mixing bowl, combine the cooked bulgur wheat, the charred corn, half the cucumber cubes, half the tomatoes and the coriander, then mix in the olive oil. Season to taste with salt and pepper and leave to rest.
Heat a little vegetable oil and the remaining 30ml butter in a frying pan, add the prawns and fry until firm and bright pink. Season with lemon juice and salt and pepper to taste. Set aside.
Now assemble the salad on your favourite platter. Start with a layer of all the sliced cabbage, then evenly distribute the contents of the bowl on top. Add the remaining tomatoes and cucumber, and top with the cooked prawns and avocado slices. Drizzle the KNORR Balsamic & Pineapple Salad Dressing over the salad and serve immediately.