Fresh and flavoursome, this prawn salad is the perfect side to accompany any festive feast.
Serves66
Cook time5 mins5 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
Serve with Coles Bakery Stone Baked by Laurent White Sourdough Vienna.
COOK. STORE. SAVE. 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.
