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
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.
