BBQ Prawn & Nectarine Salad with Crispy Herb Rolled Pork Belly
Published 3rd November, 2025
Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
Ingredients
- 180g Barossa Fine Foods Herb Rolled Pork Belly
- 500g Green King Prawn Cutlets
- 600g nectarines
- 2 baby cos lettuce, washed
- 2 ripe avocados, sliced
- ½ cup red onion, thinly sliced
- 1 bunch Watercress
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Chardonnay Vinegar or Apple Cider Vinegar
- Extra Virgin Olive Oil, for drizzling
Method
- Preheat a fan-forced oven to 180°C.
- Place the pork belly onto a lined baking tray and bake for 8-10 minutes, or until golden and crispy. Remove and set aside to cool.
- Cut each nectarine into cheeks.
- Heat a BBQ or griddle pan over high heat. Drizzle the nectarine cheeks and prawn cutlets with Extra Virgin Olive Oil, then place on the hot grill. Cook for 3-4 minutes until cooked through with charred marks. Remove and keep warm.
- In a small bowl, mix the Chardonnay Vinegar and Extra Virgin Olive Oil until well combined.
- To serve, arrange the baby cos leaves, watercress, avocado and red onion on a serving platter. Top with the grilled prawns, nectarine cheeks and crispy pork belly.
- Just before serving, drizzle over the dressing.
Where to find us
- Find Barossa Fine Foods Herb Rolled Pork Belly in Coles South Australia, or find more of our delicious products in select Woolworths, leading independent supermarkets and Barossa Fine Foods retail stores.