King prawn, nectarine and feta salad

With thanks to the Good Weekend supplement of the Sydney Morning Herald and one of their contributing chefs Neil Perry for publishing this on 29 January 2011.

The flavours in this salad combine in a delightfully fresh, summery kind of way. It’s healthy, low fat, and perfect for children. In fact I’d suggest getting the kids involved in the preparation as well as the eating of this salad.

King prawn, nectarine and feta salad


  • 12 large cooked king prawns, peeled and cut in half lengthways
  • 1 baby cos lettuce, washed and dried
  • 2 heads of treviso or red witlof, washed and dried
  • 1/2 small red onion, thinly sliced
  • 2 ripe nectarines, cut into circular slices
  • 100g good-quality feta
  • 1/2 cup roasted hazelnuts, lightly crushed*
  • 3 tbsp extra virgin olive oil
  • 1 tbsp hazelnut oil (optional)
  • juice of 1 lemon
  • sea salt and freshly ground black pepper


  1. In a small jar, shake the dressing ingredients together.
  2. Check the seasoning and adjust if necessary.
  3. In a salad bowl, place the treviso (or witlof), baby cos and red onion and dress with half the dressing.
  4. Divide the leaf mix among 4 bowls, laying it out to look attractive.
  5. Scatter the prawns and nectarine slices over the leaves, then crumble the feta on top.
  6. Sprinkle with the roasted hazelnuts and season with a little sea salt and a good grind of fresh pepper.
  7. Drizzle the remaining dresssing over the salads.
  8. Serve immediately.


*I couldn’t find hazelnuts so substituted with a mix of pine nuts and walnuts, lightly toasted and gently crushed. I also just made one big salad and let people serve themselves rather than apportioning onto individual plates.

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  1. Frances Jones says

    ooh summer baby. Nectarines with king prawns and lettuce.
    This morning we went swimming at the beach. Perfect Australian summer everywhere I looked- hot sun, waves which were great for my boy to ride his boogie board in on, a shelter to shade me while I watched the scene with red and yellow and a lovely cold shower to rinse off the salt water.
    Then to a friend’s cool renovated kitchen where we made salad, half of which came from her garden. I have a special salad, I love salads and the gorgeous vinegarettes. We had cold roast organic chicken with Greek garlic dip. With the heat outside and the shade inside, sipping room temperature Sencha Sensation and Galaktoboureko for dessert was Summer with a capital S.
    I think we put ourselves into our food, and that your salad has come out of you. It would be different if I made it. I’m quite sure it’s delicious, just as my Sri Lankan friend throws together mint, red onion, tomato etc for his salads. It comes from within and tastes great.
    I Love special Salads.


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