• 10 Serves
  • 15 min prep time
  • 30 min cooking
  • 111 Cal / serve

Fresh prawns in a beautiful salad - yummo!


  • 6 Tomato (1140g), cut into wedges
  • 1g Olive Oil Spray
  • 2 Handfuls Rocket (80g)
  • 2 Lebanese Cucumber (194g), peeled into ribbons
  • 30 Cooked King Prawns (340g), peeled & deveined, tails left intact
  • 1 Avocado (242g), halved, peeled & thinly sliced
  • 10g Balsamic Glaze


    1. Preheat oven to 170 C (fan-forced). Line a baking tray with non-stick baking paper.
    2. Arrange the tomatoes on the tray and spray with oil spray. Season with pepper. Bake for 30-40 minutes or until the tomatoes soften and start to shrivel around the edges. Set aside for 30 minutes to cool.
    3. Put the rocket leaves, cucumber and prawns in a large bowl. Lightly toss to combine.
    4. Add the tomato and avocado and toss gently to combine.
    5. Divide the salad between serving plates.
    6. Drizzle with a little glaze and sprinkle with the pepper to serve.

    Mish Tips

    • Leave the tails on your prawns for prettier presentation.

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