Peach & Prawn Salad with Goat Cheese Recipe
Toss prawns, garlic powder and sweet chili sauce in a bowl to coat, cover and refrigerate for 30 minutes. Bring a skillet with 2 tablespoons of olive oil from the CHEVOO jar to medium-high heat and sear the prawns for 2-3 minutes per side or until desired doneness.
Arrange sliced peaches, avocado and cress on a platter followed by cooled shrimp and CHEVOO goat cheese crumbles. Sprinkle with chives, drizzle olive oil and serve with lemon or lime wedges! Voila - the perfect summer goat cheese salad!
- 1 Jar Urfa Chili & Lemon marinated goat cheese
- 1 lb Peeled deveined prawns
- 1tsp Garlic powder
- 1/4 Cup sweet chili sauce
- 2 Large peaches
- 1 Medium avocado
- 4 Cups highland cress
- 2 Tbsp Chives
Recipe by @thedaleyplate