Recipe: Grilled Shrimp and Peach Salad

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Highlights

2 - 3 Servings

INGREDIENTS

For the salad:

500g mixed salad

100g yarrow (optional)

4 peaches

350g shrimps

For the dressing:

50g wheatgrass

150g yoghurt

50g sweet mustard

Agave syrup

Sunflower oil

Salt

Pepper

Allergens are marked in bold

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Person slicing peaches on chopping board

Step 1

Wash and drain the lettuce. Pit the peaches and cut them into slices.

Step 2

Meanwhile, heat up the griddle and brush with a little oil. Grill the peaches on both sides for about one minute per side. Put the peaches aside and then grill the prawns on the griddle.

Shrimp and peach salad plated and being eaten

Step 3

For the dressing, mix all the ingredients well and season with salt and pepper. We prefer to use yarrow within the salad but this is optional. Arrange the salad mix on a large platter, top with the peaches and prawns and dress with the dressing.

Enjoy the flavours of grilling and the ease of induction cooking with this dishwasher proof Griddle.Typical grill pattern – allows oils to run down the gaps, which is great for healthy meals.

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