Peppered Prawn, Snow Pea and Nectarine Salad with Raspberry Vinegar

Serves 6
Preparation time 20 minutes
Cooking time 10 minutes


Tick off the ingredients as you buy them

  • 2 tablespoons Moro White Italian Dressing
  • 1 tablespoon fresh or frozen raspberries
  • 2 tablespoons Moro Delicado Light Taste Olive Oil
  • sea salt and freshly ground black pepper, to taste
  • 200g snow peas, trimmed
  • 2 large nectarines, cut into wedges
  • 750g peeled and deveined green prawn cutlets (tails intact)
  • 200g baby rocket leaves, washed
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon shelled pistachio nuts, cut in half

Combine Moro White Italian Dressing and raspberries, crush with the back of spoon and stand for 10 minutes. Strain into a screw-top jar with Moro Delicado Light Taste Olive Oil, season to taste and shake to combine. Blanch snow peas in boiling water until just tender, drain and refresh under cold water. Char grill nectarine wedges on cut sides until grill marks appear. Season prawns liberally with pepper and char grill until just cooked. Season with salt to taste. Combine prawns, snow peas, rocket, nectarines and half the dressing. Portion onto serving plates, drizzle with remaining dressing and sprinkle with pistachio nuts just prior to serving.