3 large, ripe yellow peaches (120g each)
100g packet sliced prosciutto
120g bag baby rocket leaves, washed
750g cooked king prawns, peeled and deveined, leaving tails intact
250g tub fresh mozzarella, drained, torn into pieces
½ medium pomegranate, seeds removed
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon honey
To make dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake well.
Cut each peach in half by cutting all the way around the stone. Holding each half of the peach, twist in the opposite directions. Remove and discard stones. Cut peaches into 1cm wedges. Tear prosciutto into large pieces.
To serve, arrange rocket, prawns, peaches and prosciutto on a serving platter. Top with mozzarella. Sprinkle with pomegranate seeds. Drizzle with dressing.
TIP! Dressing can be made up to two days ahead. Keep in the fridge. Prawns can be peeled up to four hours ahead. Refrigerate in an airtight container. Assemble salad with remaining ingredients just before serving.