Ingredients
4 people
3 peaches
some fresh ginger
12 fresh prawns,
10 cherry tomatoes
3 tbsp. tablespoon olive oil
1 tbsp of apple cider vinegar
2 nice handfuls of arugula
Salt, pepper
Preparation
Wash the peaches. Mix 1 peach to obtain a puree. Peel and grate the ginger. Clean the prawns while keeping their tails, place them in a deep plate with the puree of peach (keep aside 4 tbsp) and the ginger. Put it in the refrigerator for 1 hour.Wash the cherry tomatoes and cut them in 2. Chop the rest of the peaches into thin slices. In a small bowl, mix the cold peach purée with the olive oil and vinegar to make a sauce. Add salt and pepper. Bake the prawns in a hot pan, 1 to 2 minutes on each side. Serve them on nice plates with the arugula, cherry tomatoes and slices of peach. Drizzle with the sauce and serve immediately.