Prawn, Peach, Asparagus & Couscous Salad
Prawn, Peach, Asparagus & Couscous Salad
Adding fruit into a salad adds a punch of sweetness and pairs perfectly with freshly cooked Australian prawns. The addition of wholewheat couscous makes this salad a fulfilling meal that doesn’t leave you hungry.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 8-12 large Australian, wild-caught cooked prawns
- 1½ cups whole-wheat pearl couscous
- 4 peaches, stoned & sliced into eighths
- 8 asparagus, sliced lengthways
- 2 avocados
- 150g baby rocket
- 100g coral lettuce
- 16 cherry tomatoes, halved
- 12 snow peas, sliced
- 1 avocado
- 5 tbsp Greek yoghurt
- Juice 1½ lemons
- ¼ cup chopped coriander
- ¼ cup chopped parsley
- 2 gloves garlic, crushed
- Salt & pepper
Method
- Peel and devein prawns, leaving heads on. Place in refrigerator until required.
- Cook couscous according to packet directions, place in a bowl to cool.
- Line a griddle pan with baking paper. Cook peaches on each side until golden lines appear. Remove the peaches, add asparagus and char. Remove and set asparagus aside.
- Slice avocados into pieces.
- To make the dressing, remove flesh and seed from avocado and place in food processor along with remaining ingredients. Blend through until it becomes a creamy consistency.
- To plate, layer lettuce, rocket, couscous, asparagus, peaches, tomatoes and snow peas.
- Divide prawns and avocado between plates. Dollop on green dressing.
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