PRAWN & FIG SALAD FOR SPRING

by Kyla Van Heerden August 7, 2025

By Niel Joubert Wine estate

A Perfect Pairing with Niel Joubert Rosé Mari MCC

PRAWN & FIG SALAD FOR SPRING
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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

• 500g large prawns, cleaned and deveined

• 2 tablespoons olive oil

• 1 garlic clove, finely chopped

• salt & freshly ground black pepper

• 100g mixed salad leaves (rocket, spinach, butter lettuce)

• 6 fresh figs, quartered

• 1 avocado, sliced

• 100g soft goat’s cheese or feta, crumbled

• ½ red onion, thinly sliced

• A handful of toasted almonds or pecan nuts

For the honey-balsamic dressing:

• 3 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• Salt & pepper to taste

Instructions

Marinate & cook the prawns:
1.Toss the prawns with olive oil, garlic, salt, and pepper.
2.Grill or pan-fry over high heat for 2–3 minutes until pink and cooked through.

Make the dressing:
1.Whisk all the ingredients together until well combined and emulsified.
2.Adjust seasoning – add more honey for sweetness or more vinegar for sharpness.

Assemble the salad:
1.Arrange the mixed salad leaves on a large platter or bowl.
2.Add the figs, avocado, red onion, nuts, and goat’s cheese.
3.Place the warm prawns on top.

Serve:
Drizzle the honey-balsamic dressing over just before serving and enjoy immediately with a chilled glass of Niel Joubert Rosé Mari MCC.

•This recipe showcases the sweetness of fresh figs, the creaminess of avocado, and the savoury richness of prawns and goat’s cheese – perfectly balanced by the crisp, refined sparkle of Rosé Mari MCC.

PRAWN & FIG SALAD FOR SPRING

PRAWN & FIG SALAD FOR SPRING

Ingredients

Instructions

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