Prawn and Grilled Peach Salad


500g Tropic Co. Whole Raw Tiger Prawns (head and shell removed and deveined)

2 yellow peaches, cut into quarters

2 cups cooked quinoa (as per pack instructions)

1 punnet heirloom or cherry tomatoes, cut in half

50g baby rocket


3 tbsp extra virgin olive oil

1-2 red chillies, sliced

1 tsp smoked paprika

1 tbsp maple syrup

Salt and pepper

Lemon vinaigrette

½ lemon (zest and juice)

6 tbsp extra virgin olive oil

2 tbsp maple syrup

2 tsp dijon mustard

Salt and pepper


Tip: Make double the dressing and keep in the refrigerator for up to two weeks.

Variation: As an alternative to peaches, try with fresh mango.



Step 1

Preheat grill or barbecue.

Step 2

In a bowl combine prawns, olive oil, sliced chillies, smoked paprika, maple syrup and season with salt and pepper, mix well and set aside.

Step 3

Cut peaches into quarters, drizzle with olive oil and set aside.

Step 4

Place marinated prawns and peaches on to hot grill or barbecue, turn and cook until caramelized and cooked through.

Step 5

In a jar place lemon zest and juice, maple syrup, mustard, salt and pepper, close with the lid and shake well.

Step 6

Place quinoa and tomatoes into a bowl and mix well.

Step 7

Place quinoa mix onto a platter, add peaches and prawns top with rocket and drizzle with dressing.