Grilled Nectarine & Tiger Prawn Salad (Gluten Free)
This is a lovely summer salad made with grilled nectarines & tiger prawns that is great to serve for both lunch or dinner.
Servings 2 plates
Ingredients
- 100 g Mixed green leaves
- 2 Nectarines pitted and cut into thin wedges
- 12 Tiger prawns
- Chili or olive oil, to grill/fry
- 10 Mixed cherry tomatoes cut in half
- 1/2 Scallion (both white and green part) thinly sliced
- 1/2-1 package Feta cheese crumbled
- 1-2 slices Gluten free bread (optional) diced
- Lemon juice, to drizzle the salad
- Fresh mint, to taste
Instructions
- Start the grill or preheat a grill pan over medium/high heat with some olive oil.
- Preheat a pan over medium heat with just a little bit of olive oil.
- Pit and slice the nectarines and grill/fry until grill marks start to appear.
- Add the diced bread to the pan and fry on medium heat until golden brown. Stir regularly and keep an eye on it so it doesn't burn.
- Dry path the tiger prawns using a paper towel to remove excess water.
- When you turn the nectarines add the tiger prawns and drizzle with chili or regular olive oil, grill/fry for 1-3 minutes on each side, until grill marks start to form and the meat is just slightly translucent or just turned opaque (depending on how raw you prefer them). Do not grill/fry neither the nectarines or prawns for too long. The nectarines should get warm and a bit softened but not fried too long so they turn out all soft and soggy. The prawns should only be grilled/fried until they are just cooked through and the meat isn't translucent. They should still have slightly firm core, be tender and soft, but not dry.
- Place mixed green leaves on two plates. Add the nectarines, prawns and fried bread. Top with cherry tomatoes, scallion, feta cheese, fresh mint and drizzle with lemon juice.