Peach & Prawn Salad

by Lindsay Radcliffe

Having always been slightly wary of including fruit in savoury dishes, peaches and prawns make for a surprisingly satisfying combination. The sweet peaches perfectly contrast the briny, tender prawns and this simple salad has become one of my new summer favourites. It’s quick to throw together as a light weekday lunch or even serve to guests for a relaxed summer get together. Serve with a glass of chilled Mirabeau Pure rosé.

Ingredients (Serves 2):

For the prawns:

• A glug of olive oil
• 1 clove of garlic, finely chopped
• ½ fresh red chilli, seeds removed and finely chopped
• 140g raw peeled prawns
• A few sprigs of coriander, finely chopped
• Pinch of salt

For the dressing:

• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp honey
• Salt and pepper

For the salad:

• 2 peaches, cubed
• 1 avocado, peeled and cubed
• Handful watercress or lambs lettuce
• 140g feta
• 2 spring onions, finely sliced
• A handful of coriander

Method:

To make the prawns, heat the glug of oil in a shallow frying pan. Add the chopped garlic and chilli and fry for 30 seconds. Add the prawns and fry for two minutes each side, until cooked through. Stir through the coriander and a pinch of salt. Remove from the heat. To make the dressing, combine all the ingredients in a jar or bowl and mix vigorously until combined. To make the salad, in a large bowl, add the prawns, peach, avocado, feta, spring onions and coriander. Drizzle over the dressing and serve straight away with a chilled glass of rosé.

Enjoy!