Main menu

Pages

Prosciutto-wrapped prawn and peach salad

 Prosciutto-wrapped prawn and peach salad

  • 10m prep
  •  
  • 05m cook
  •  
  • 6 servings
  • Whip up this tasty prosciutto-wrapped prawn and peach salad as a delicious side to any fish or roast main.

    287 calories per serve

    Allergens: Recipe may contain sulphites, milk, lactose and crustacean.

    9 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 tbsp balsamic vinegar
    • 2 tsp honey

    4 Method Steps

    • 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.

    Comments

    table of contents title