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Prosciutto-wrapped prawn and peach salad

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  • Gluten free
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

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

  • Serves6
  • Cook time5 minutes
  • Prep time10 minutes
Prosciutto-wrapped prawn and peach salad on a dish

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

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.

Method

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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.

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Prosciutto-wrapped prawn and peach salad

Prosciutto-wrapped prawn and peach salad
  • Serves6
  • Cook time5 minutes
  • Prep time10 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
    Description

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

    Method

    1. Step 1

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

    2. 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.

    3. 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.

    4. Step 4

      Drizzle over the salad and serve immediately.