alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Update your browser | Dismiss

Home  >  Inspire & Create  >  Summer Recipes  >  Prosciutto-Wrapped Prawn & Peach Salad

RECIPE

Prosciutto-Wrapped Prawn & Peach Salad

Prep

10 mins

Cooking

5 mins

Difficulty

Easy

Serves

6 as side

Prosciutto-Wrapped Prawn & Peach Salad

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

  1. Place the prawns in a large bowl. Season. Wrap 1 piece of prosciutto around each prawn.
  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.
  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. 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 (PER SERVE)
Energy 1419kJ/ 339 (16%) Cals Protein 26g (52%) Fat 23g (33%) Sat Fat 8g (33%) Sodium 1178mg (59%) Carb 7g (2%) Sugar 7g (8%) Dietary Fibre 2g (7%)