Grilled Prawns, Peach & Goats Cheese Salad

Serves 3 | Prep 10 mins | Cook 20 mins

If you are yet to try fruit in a salad, and with herbs, this is the recipe to try! Summer is stone fruit season, which means the farmers markets are full of fresh peaches, cherries, and mangoes. Delish!

Herbs are more than just a garnish, they can add amazing pops of flavour and have long been used for their medicinal properties and nutrient profiles. Mint would also work really well in this recipe. If you wanted a dairy free recipe, you could swap the goats cheese for avocado.

  • 20 fresh prawns (peeled with tail left on optional)
  • 2 yellow peaches, sliced into 1/4’s (or thereabouts)
  • ½ butternut pumpkin, cut into slices
  • 4 handfuls of rocket leaves
  • 1 cup basil leaves, chopped
  • 100 g goats cheese
  • coconut oil for brushing on prawns, peaches, and pumpkin


  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt & pepper for seasoning
  1. Turn oven onto 180°C(350°F). Place a grill pan on the stove top and heat to medium to high heat.

  2. Cover a baking tray with baking paper and then lay the sliced pumpkin on top. Using a pastry brush, paint the pumpkin with the coconut oil, then place in the oven to cook for approximately 20 minutes (turn half way through). Once cooked, set aside to cool slightly before adding to the salad.

  3. Now coat the prawns and the peaches with the coconut oil and place into the grill pan evenly, and grill for 1 minute, then turn and grill for another minute.

  4. Once cooked, take the pan off the heat, and using a spatula carefully set both the prawns and peaches onto a plate while you make the dressing.

  5. Add the balsamic vinegar, olive oil and salt and pepper, to a small bowl and mix well.

  6. Prepare the salad by placing the rocket and basil leaves in a large salad bowl. Then add the pumpkin, prawns, peaches and goats cheese.

  7. Drizzle the dressing over the salad, and option to mix right through, or leave as is and serve.