Pickled nectarine & prawn salad

SERVES 4- 6 AS A SIDE

300g prawns, cooked

and peeled

250g nectarines, thickly sliced MARINADE

2 / cup extra virgin olive oil 3

1 / cup red wine vinegar 3

½ red onion, diced

½ red capsicum, diced

1 / cup orange juice 3

3 tbsp lemon juice

2 tsp orange zest

1 tsp lemon zest

2 tsp capers 2 tsp unrefined sugar

1 tsp wholegrain mustard Unrefined salt

Pinch of freshly ground

black pepper

250g mixed salad greens or rocket, 60g basil leaves and sourdough bread, to serve

1 Add all of the marinade ingredients to a 1-litre jar, seal with the lid and shake well to combine. Alternatively, if you’d like everyone to have individual jars, combine the marinade ingredients and divide equally between four to six small jars. Add the prawns and nectarine to the jar(s) and shake some more! Refrigerate for 24 hours to marinate.

2 Add the salad greens and basil leaves to a medium-sized salad bowl, or individual bowls, and pour the jar(s) over the top, then season to taste. Serve with sourdough bread to dip into the leftover dressing in the bottom of the bowls.