Prawn, Peach and Burrata Salad

Served with rocket, fresh basil, toasted almonds and a lemon and white balsamic dressing.

Juicy prawns meet sweet, ripe peaches and creamy burrata in this fresh and vibrant salad. Peppery rocket, fragrant basil and toasted almonds bring plenty of texture, while a bright lemon and white balsamic dressing ties everything together.

Fresh, colourful and easy to assemble, it’s a beautiful choice for entertaining, whether served as a light lunch, a shared starter, or part of a summer seafood spread.

 

Product Featured: Global Seafoods Cooked Prawn Cutlets

 

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Serves: 4–6

Prep Time: 15 mins

INGREDIENTS

  • 500g cooked prawn cutlets, thawed and well drained
  • 2 ripe peaches or nectarines, sliced into thin wedges
  • 1 large burrata (approximately 200–250g)
  • 100g rocket
  • 1 cup fresh basil leaves
  • ⅓ cup toasted flaked almonds
  • Freshly ground black pepper

Lemon & White Balsamic Dressing

  • ¼ cup extra virgin olive oil
  • 4 tbsp white balsamic vinegar (or verjuice, but add extra lemon juice)
  • 2 tbsp lemon juice
  • 1 tsp honey, or to taste
  • 1 tsp Dijon mustard
  • Sea salt and freshly ground black pepper

PREPARATION & COOKING INSTRUCTIONS

Method

  1. Whisk the dressing ingredients together and season to taste.
  2. Toss the prawns through half of the dressing to coat.
  3. Arrange the rocket, peaches and prawns over a serving platter.
  4. Place the burrata in the centre and gently break it open.
  5. Spoon over more dressing and finish with basil, toasted almonds and freshly ground black pepper.

Cook’s Note

For extra colour and caramelisation, lightly grill the peach wedges before assembling.