Prawn, Prosciutto, Mozzarella and Peach Salad recipe Recipe | Better Homes & Gardens Australia
This prawn, prosciutto, mozzarella and peach salad recipe is ready in just 10 minutes and bursting with the freshest flavours. Get the recipe here.
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Cooking tools:
- Mason jar
- Serving platter
- Chef's knife
- Cutting board
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
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp honey
- Sea-salt flakes and freshly ground black pepper, to season
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