Clean and pat dry the prawns with paper towels. Heat a stir-frying pan with 1/2 tablespoon of olive oil over medium heat, add the prawns and cook for 1 minute on each side until pink and cooked through. Dish out onto a plate.
Assemble the salad by adding sweet corn, prawns, peaches and chopped cilantro in a bowl. Stir in the vinaigrette sauce and toss well with a spoon. Sever the salad with crumbled bread on top for the best taste.