SUMMERY PRAWN SALAD

INGREDIENTS

• 2 cups cooked prawns (peeled, tails on for presentation)
• 2 ripe peaches or nectarines, cut into wedges/cubes
• 150g President South African Feta with Black Pepper, cubed
• 3 cups mixed leafy greens (rocket, watercress, baby spinach)
• a handful of fresh herbs (dill, mint, or parsley)
• 2 tablespoons olive oil
• juice of 1 lemon (or a light vinaigrette)
• black pepper, to taste

METHOD

1. Arrange the leafy greens on a platter as your base.
2. Scatter over the peach or nectarine slices.
3. Add prawns and feta cubes on top.
4. Tuck in the fresh herb sprigs for flavour and garnish.
5. Drizzle with olive oil and lemon juice (or vinaigrette).
6. Season with freshly ground black pepper.
7. Serve immediately as a vibrant summer salad.