Chef Xanthos Giannakopoulos Creates Summer Flavour with Nola with this summer-in-a-bowl recipe for Prawn Calypso Salad with Green Peach Dressing. The fruity salad dressing, made using Nola Reduced Oil Salad Dressing, not only makes a perfect accompaniment to the ingredients, but it binds to the noodles beautifully, and holds its shape exceptionally well after being drizzled on top.
2kg Queen Prawns, shelled and veined
2 Cucumbers, cored and cubed
250g Pineapple, grilled
6 slices of Tinned Peaches, plus extra for salad assembly
30g Coriander, leaves only
Parsley, finely chopped
2 Red Chillies
200g Glass Noodles, cooked
10ml Olive Oil
125ml Nola Reduced Oil Salad Dressing
200g Sugar Snap Peas
For the dressing:
- Blend 6 peach slices, with lemon juice, olive oil, coriander and Nola Reduced Oil Salad Dressing. Add salt to taste.
For the salad:
- Steam prawns and season.
- Prepare salad ingredients and layer in poké bowl with pineapple and peppadews.
- Toss the cooked glass noodles with a tablespoon of dressing until well coated.
- Arrange the salad ingredients in bowl and garnish. Drizzle generously with Green Peach Dressing.