Prawn, peach and goats cheese salad

Cooking Salads Prawn, peach and goats cheese salad

Throw together a fresh summer salad with this delicious prawn, peach and goats cheese recipe.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the snow peas in a saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Use a sharp knife to cut the snow peas in half diagonally.
  2. To make the lime & chilli dressing, combine the lime juice, oil, vinegar, garlic, chilli and sugar in a screw-top jar and shake until well combined. Season.
  3. Toss the watercress, peach, mint leaves, prawns and snow peas in a bowl. Arrange on a serving platter. Crumble over goat’s cheese. Drizzle with dressing.

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150g snow peas, trimmed
1 bunch watercress, leaves picked
2 yellow peaches, stoned, thinly sliced
3/4 cup fresh mint leaves
36 medium cooked prawns, peeled leaving tails intact, deveined
100g goat's cheese
2 tbsp lime juice
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 garlic clove, crushed
1/2 long red chilli, seeded, finely chopped
1/2 tsp caster sugar

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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