Watermelon and Prawn Salad
Photography by Manja Wachsmuth.
Fresh, juicy watermelon loves the tartness of feta and the crisp aniseed flavour of fennel. Use rockmelon if watermelon isn’t available.
Serves: 4
INGREDIENTS
800 grams watermelon, peeled
400 grams raw, peeled prawns with tail on
2 tablespoons olive oil
1 fennel bulb, sliced thinly and fronds reserved
1 small red onion, very thinly sliced
100 grams feta cheese, crumbled
2 handfuls mixed salad leaves
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 clove garlic, crushed
pinch chilli flakes
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together in a bowl and season.
Cut the watermelon into thin triangles and remove any seeds.
Heat the oil in a sauté pan. Season the prawns and cook until pink and just cooked through.
To serve: Arrange the watermelon on plates and top with the remaining ingredients. Drizzle with the dressing and scatter over the reserved fennel fronds.
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