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Fetta Cheese

Persian Prawn Salad with Pomegranate Dressing

Ingredients

  • 150g South Cape Persian Fetta* cheese or Marinated Fetta
  • ½ cup pomegranate or blood orange juice
  • ¼ cup light olive oil or grapeseed oil
  • sea salt and freshly ground black pepper, to taste
  • 1 teaspoon brown sugar
  • 200g baby rocket leaves, washed
  • 1 red capsicum, roasted, skinned and cut into fillets
  • 2 nectarines or mangoes, cut into thin wedges
  • 1 kg peeled and deveined green prawn cutlets (tails intact)
  • extra oil, as needed
  • sumac or sweet paprika, for sprinkling
  • pomegranate seeds, for garnish, optional

 

Method
Crumble fetta and set aside. Combine pomegranate juice, oil, ½ teaspoon salt, sugar and pepper to taste. Combine rocket, capsicum and nectarines. Drizzle prawns with a little oil and chargrill or bbq for 1-2 minutes on each side until just cooked. Meanwhile, moisten salad with a little of the dressing, portion onto plates and dot with small mounds of Persian fetta. Quickly toss cooked prawns with remaining dressing, place on top of salad and serve sprinkled with sumac and pomegranate seeds.

*Persian Fetta® trademark used under licence from The Yarra Valley Dairy Pty Ltd

Persian Prawn Salad with Pomegranate Dressing

Preparation time:
20 minutes

Cooking time:
10 minutes

Serves:
6

Products used:
South Cape Persian Fetta* cheese or Marinated Fetta

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