Name: Prosciutto-wrapped prawn and peach salad recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
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 Baby Rocket; 200g fresh mozzarella, coarsely torn; 125.00 ml mint leaves; 60ml olive oil; 40.00 ml balsamic vinegar; 14.40 gm honey

Prosciutto-wrapped prawn and peach salad recipe

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Try this savory prosciutto-wrapped prawn and peach salad for a delightful complement to any meal.

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 Baby Rocket
200g fresh mozzarella, coarsely torn
125.00 ml mint leaves
60ml olive oil
40.00 ml balsamic vinegar
14.40 gm honey

Instructions:

Toss prawns in a bowl, season, and wrap each in a piece of prosciutto.
Preheat a barbecue grill or chargrill over medium heat. Lightly coat the prawns with olive oil spray. Grill the prawns for 2 minutes on each side until they curl and are thoroughly cooked. Place on a plate to serve.
On a platter, beautifully layer the prawns, peach slices, rocket, mozzarella, and mint. In a small jug, whisk together the oil, vinegar, and honey until fully blended. Season to perfection.
Drizzle the dressing over the salad and enjoy right away.

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