RECIPE

Prosciutto-Wrapped Prawn & Peach Salad

Prep

10 mins

Cooking

5 mins

Difficulty

Easy

Serves

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
½ cup mint leaves
¼ cup (60ml) extra virgin olive oil
2 tbs balsamic vinegar
2 tsp honey

Method

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

NUTRITION INFORMATION
Energy 1419kJ/339 Cals (16%) Protein 26g (52%) Fat 23g (33%) Sat Fat 8g (33%) Sodium 1178mg (59%) Carb 7g (2%) Sugar 7g (8%) Dietary Fibre 2g (7%)

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