Ingredients400 g prawns, tails
200 g Grana Padano Riserva
100 g rocket
200 g grape tomatoes
1 spring onion
extra virgin olive oil
PreparationBoil the prawns for a few minutes, drain and set aside to cool.
In a bowl, combine the rocket with the tomatoes cut into quarters, thinly sliced spring onion, shavings of Grana Padano Riserva, two tablespoons of extra virgin olive oil and the prawns.
Season with salt and pepper to taste and serve with a few drops of balsamic vinegar.