Prosciutto-wrapped prawn and peach salad

Fresh and flavoursome, this prawn salad is the perfect side to accompany any festive feast.

6

10m

5m

Ingredients

  • 24 raw prawns, peeled leaving tails intact, deveined
  • 8 slices prosciutto, cut into thirds lengthways
  • 2 just-ripe peaches, stoned, cut into wedges
  • 120g pkt Coles Australian Baby Rocket
  • 200g fresh mozzarella, coarsely torn
  • 1/2 cup mint leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 2 tsp honey

Method

STEP 1

Place the prawns in a large bowl. Season. Wrap 1 piece of prosciutto around each prawn.

STEP 2

Heat a barbecue grill or chargrill on medium. Spray the prawns with olive oil spray. Cook the prawns for 2 mins each side or until prawns curl and are cooked through. Transfer to a plate.

STEP 3

Arrange the prawns, peach, rocket, mozzarella and mint on a serving platter. Place the oil, vinegar and honey in a small jug and whisk until well combined. Season. 

STEP 4

Drizzle over the salad and serve immediately.

Serve with Coles Bakery Stone Baked by Laurent White Sourdough Vienna. 

Barbecue the fruit too: The peach in this salad is added fresh. For even more of a smoky flavour, spray it with oil and give it a quick turn on the barbecue before adding to the salad.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.