Name: Prawn, Prosciutto, Mozzarella and Peach Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 large ripe yellow peaches, thinly sliced into rounds; 100g sliced prosciutto, torn; 120g baby rocket leaves, washed; 1kg cooked king prawns, peeled and deveined, tails intact; 250g tub mozzarella, drained and torn; Seeds of 1/2 medium pomegranate; DRESSING; 1/4 cup olive oil; 1/4 cup balsamic vinegar; 1 Tbsp honey; Sea-salt flakes and freshly ground black pepper, to season

Ready in just 10 minutes and bursting with the freshest flavours, including in-season stone fruit, creamy mozzarella and prawns, it’s quite simply summer on a plate.

Looking for more summer salads?

Ingredients

3 large ripe yellow peaches, thinly sliced into rounds

100g sliced prosciutto, torn

120g baby rocket leaves, washed

1kg cooked king prawns, peeled and deveined, tails intact

250g tub mozzarella, drained and torn

Seeds of 1/2 medium pomegranate

DRESSING

1/4 cup olive oil

1/4 cup balsamic vinegar

1 Tbsp honey

Sea-salt flakes and freshly ground black pepper, to season

Method

For dressing, combine all ingredients in a screw-top jar. Season. Shake well.

Arrange peaches, prosciutto rocket and prawns on a serving platter. Top with mozzarella and pomegranate seeds and drizzle with dressing. Serve.

You might need

You you might like to make Bang-Bang prawns with sweet chilli mayo

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)