Charred Peach Salad with Garlic Prawns
By OcadoLife
Published on 11 August 2025
Juicy peaches are the star in this Charred Peach Salad with Garlic Prawns, full of sweet, smoky and fruity flavours. Created by Shaun Rankin, chef patron of Michelin-starred Grantley Hall, it can be prepared on the barbecue or in a griddle pan, for a taste of sunshine whatever the weather. Allow at least two hours for marinating the prawns.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
25 minsTotal time
4Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 6 tbsp olive oil, plus extra for brushing the peaches
- 2 garlic cloves, finely chopped
- 2 (165g) packs raw king prawns
- 1 tsp curry powder
- 50g jumbo golden raisins
- 1 tbsp white wine vinegar (check for gluten free if required)
- 1 tsp wholegrain mustard (check for gluten free if required)
- 4 yellow peaches, halved and stone discarded
- 2 eating apples (we used Pink Lady), halved, cored and sliced
- 220g baby leaf spinach
Method
Step 1
Combine 2 tbsp oil and the garlic in a shallow dish. Add the prawns and toss to coat; cover and chill for at least 2 hrs or ideally overnight.Step 2
For the dressing, heat the remaining 4 tbsp oil in a small pan over medium-low heat. Stir in the curry powder, cook for 1-2 mins until fragrant, then remove from the heat. Add the raisins; set aside to cool. Stir in the vinegar and mustard; season to taste.Step 3
Preheat a barbecue or griddle pan. Brush the peaches with oil, then place flesh-side down on the grill/griddle for 2-3 mins each side, until charred. Remove to a board and slice them into wedges. Add to a serving bowl with the apples and spinach, then pour over the dressing and toss to coat.Step 4
Meanwhile, thread the prawns onto metal skewers. Grill for 2 mins each side, brushing with the marinade, until pink and cooked through. Serve with the salad.