Peppered Prawn, Snow Pea and Nectarine Salad with Raspberry Vinegar

Serves 6
Preparation time 20 minutes
Cooking time 10 minutes

Ingredients

2 tablespoons Moro White Italian Dressing
1 tablespoon fresh or frozen raspberries
2 tablespoons Moro Extra Light Olive Oil
sea salt and freshly ground black pepper, to taste
200g snow peas, trimmed
2 large nectarines, cut into wedges
750g peeled and deveined green prawn cutlets (tails intact)
200g baby rocket leaves, washed
sea salt and freshly ground black pepper, to taste
1 tablespoon shelled pistachio nuts, cut in half

Preparation

Combine Moro White Italian Dressing and raspberries, crush with the back of spoon and stand for 10 minutes. Strain into a screw-top jar with Moro Extra Light Olive Oil, season to taste and shake to combine. Blanch snow peas in boiling water until just tender, drain and refresh under cold water. Chargrill nectarine wedges on cut sides until grill marks appear. Season prawns liberally with pepper and chargrill until just cooked. Season with salt to taste. Combine prawns, snow peas, rocket, nectarines and half the dressing. Portion onto serving plates, drizzle with remaining dressing and sprinkle with pistachio nuts just prior to serving.