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Prawn, peach and goat’s cheese salad

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This Prawn, peach and goat's cheese salad will make a sensational side on your Christmas menu. Drizzled with a lime and chilli dressing, it's a real flavour explosion.

  • Serves6
  • Cook time5 minutes
  • Prep time30 minutes
Prawn, peach and goat's cheese salad


  • 150g snow peas, trimmed
  • 1 bunch watercress, leaves picked
  • 2 yellow peaches, stoned, thinly sliced
  • ¾ cup mint leaves
  • 36 (about 1kg) medium cooked prawns, peeled leaving tails intact, deveined
  • 100g goat’s cheese

Lime & chilli dressing

  • 2 tbs lime juice
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 garlic clove, crushed
  • ½ long red chilli, seeded, finely chopped
  • ½ tsp caster sugar

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Use a sharp knife to cut the snow peas in half diagonally.
  2. Step 2

    To make the lime & chilli dressing, combine the lime juice, oil, vinegar, garlic, chilli and sugar in a screw-top jar and shake until well combined. Season.
  3. Step 3

    Toss the watercress, peach, mint leaves, prawns and snow peas in a bowl. Arrange on a serving platter. Crumble over goat’s cheese. Drizzle with dressing.