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Summer Prawn & Peach Salad with Hot Sheep’s Yogurt Cocktail Dressing

If summer has a personality, it’s definitely a salad. A little wild, absolutely unfussy, and always showing up with something unexpected—that’s what summer salads are about for me. They’re my creative outlet when the heat sets in and the kitchen becomes less “project zone” and more “don’t make me turn on the oven unless it’s worth it.” And yes, you will turn on the oven for this recipe—but trust me, it’s worth every caramelised, golden bite of sweet potato.

There’s also a whisper of nostalgia woven through this one. I’ve always loved a classic prawn cocktail—creamy, tangy, a little bit kitsch in the most fabulous way. That retro charm definitely inspired this recipe, but this salad isn’t a straight throwback; it’s more like the elegant, sun-kissed cousin who spent a summer abroad and came back with a new personality. The Hot Sheep’s Yogurt Cocktail Dressing keeps the spirit of cocktail sauce alive—creamy, punchy, a little cheeky—while leaving the heavy mayo behind. So yes, it’s prawn cocktail… but also absolutely not prawn cocktail. It’s the remix. The glow-up. The summer wellness girly version.

This Summer Prawn & Peach Salad is vibrant, flirty, and built on the kind of bold, bright flavours that make you feel like you’re cooking on holiday. Think caramelised sweet potato, snappy asparagus, smoky-sweet grilled peaches, and prawns that take all of two minutes to become char-kissed perfection. It’s the kind of salad that feels thrown together in the best way but still hits every note—sweet, tangy, creamy, spicy, crunchy.

A few little guiding stars from the recipe:

– Roast the sweet potato just until the edges caramelise—that golden, sticky heat is what makes it salad-worthy instead of “meal-prep-Monday.”
– Grill your peaches hard and fast for deep marks and softened fruit that still holds its shape.
– Marinate the prawns simply—garlic, smoked paprika, olive oil. A short rest makes them wildly flavourful.
– The Hot Sheep’s Yogurt Cocktail Dressing — consider this a gentle reminder in salad dressing school: every surface deserves coverage. Not just a toss, not just a drizzle—layer it. Platter first, toss second, drizzle last.
– Finish with lemon. It wakes the whole thing up and ties every flavour together.

This is the kind of dish that feels abundant and deeply summery—perfect for long lunches, warm evenings, or those nights when you want dinner to taste like you put in way more effort than you actually did. It serves four, but honestly… two very hungry people could take it down with zero regrets (Sam and I can confirm this).

Celebrate the season. Celebrate the chaos. Make the salad — your body will thank you.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 30 Mins

Ingredients

Method

1 large sweet potato, cut into 3 cm cubes
3 tbsp extra virgin olive oil, plus extra for brushing
½ tsp smoked paprika
800 g prawns, deveined and tails removed
2 cloves garlic, finely minced
1 bunch asparagus, cut into thirds
3 yellow peaches, cored and quartered
¼ tsp sumac
1 tbsp sherry vinegar
1 head cos lettuce, leaves torn
4 radishes, finely shaved on a mandolin
1 bulb fennel, finely shaved on a mandolin
1 bunch mint, leaves picked
Fresh lemon
Salt & pepper

Hot Sheep’s Yogurt Cocktail Dressing

⅓ cup sheep’s milk yogurt
2 tsp fermented chilli sauce
½ tsp Dijon mustard
¼ tsp smoked paprika
1 clove garlic, finely minced
1 tbsp maple syrup
½ tbsp Worcestershire sauce
2 tbsp lemon juice
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp freshly cracked pepper

Method

1
Roast the Sweet Potato: Preheat the oven to 200°C and line a baking tray with baking paper. Toss the sweet potato with 1 tbsp olive oil and 1/4 tsp smoked paprika. Season with salt and pepper, spread onto the tray, and roast until soft and caramelised. Set aside to cool.
2
Marinate the Prawns: In a bowl, combine the prawns with 1 tbsp olive oil, garlic, and the remaining paprika. Set aside to marinate.
3
Blanch the Asparagus: Place the asparagus in a heatproof bowl and cover with boiling water. Let sit for about 12 minutes until just tender but still crisp. Drain and set aside to cool.
4
Grill the Peaches: Lightly brush the peach quarters with olive oil. Heat a griddle pan or BBQ and grill the peaches until golden on each side. Transfer to a bowl, then add the remaining olive oil, sumac, and sherry vinegar. Season with salt and pepper and set aside.
5
Make the Dressing: Whisk together all dressing ingredients until smooth and creamy. Adjust seasoning or thin with a little extra vinegar if needed.
6
Cook the Prawns: Heat the same griddle pan or BBQ over high heat. Grill the prawns for a minute or two on each side, until just cooked and starting to curl. Remove and set aside.
7
Assemble the Salad: In a large mixing bowl, combine the cos lettuce, radish, fennel, mint, sweet potato, asparagus, and peaches. Squeeze over a little fresh lemon juice and drizzle with olive oil. Toss gently to combine.
8
Serve: Spoon a little of the dressing onto the base of a large platter. Pile the salad on top, arrange the prawns over it, and drizzle generously with more dressing. Finish with extra mint leaves and serve.