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Prego Steak & Watermelon Salad
Prego Steak & Watermelon Salad

A bed of fresh baby spinach is topped with pan-seared watermelon cubes and thick strips of our #JustDelicious Prego Steaks, then drizzled with a creamy basil pesto yoghurt dressing and seasoned with freshly ground salt and pepper.

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20min
Serves: 4



350 g

Eskort Prego Steaks, cut into thick strips

4 handfuls

baby spinach

400 g

watermelon, cubed

125 ml (¼ C)


30 ml (2 t)

basil pesto

30 ml (2 t)

olive oil, for frying


salt and pepper, to taste


Prego Steaks

  • Slice the prego steaks into thick strips and fry for five minutes on each side in a pan over a high heat. Set aside for assembly.

Seared Watermelon

  • In a separate frying pan over a high heat, add olive oil and sear the watermelon cubes on all sides. Set aside for assembly.

Basil Pesto Yoghurt Dressing

  • In a bowl, add the basil pesto to the yoghurt and combine.

Assembly & Serving

  • Create a layer of baby spinach on a serving platter and top with the seared watermelon cubes followed by the prego steak strips.

  • Drizzle the basil pesto yoghurt dressing over the assembled salad and season with salt and pepper before serving.

Recipe Meal Types: - Salads - Lunch
The following product can be used with this recipe:
Avaliable at Eskort Butcheries

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