BBQ Prawn & Nectarine Salad with Crispy Pancetta
Published 3rd November, 2025
Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
Ingredients
- 180g Barossa Fine Foods Pancetta
- 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 Pancetta 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 Pancetta in select Woolworths, leading independent supermarkets and Barossa Fine Foods retail stores.