3 large ripe yellow peaches, thinly sliced into rounds
100g sliced prosciutto, torn
120g baby rocket leaves, washed
1kg cooked king prawns, peeled and deveined, tails intact
250g tub mozzarella, drained and torn
Seeds of 1/2 medium pomegranate
1/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp honey
Sea-salt flakes and freshly ground black pepper, to season
For dressing, combine all ingredients in a screw-top jar. Season. Shake well.
Arrange peaches, prosciutto rocket and prawns on a serving platter. Top with mozzarella and pomegranate seeds and drizzle with dressing. Serve.