Summer Crunch

Who knew sweet, juicy watermelon made a perfect Summer salad when partnered with the saltiness of feta and the texture of plump prawns?

10 Mins
0 Mins
Ready In
10 Mins

What you need

  • 1.2kg wedge watermelon, peeled, deseeded and cut into chunks
  • 300g prawn tails, cooked
  • 1 Tbsp neutral oil
  • Finely grated zest of 1 lemon or lime
  • Salt and ground black pepper, to taste
  • 1 punnet cherry tomatoes, halved
  • 16 mint leaves, finely shredded, plus extra leaves to serve
  • 2 Tbsp lemon or lime juice
  • 1 small buttercrunch lettuce, leaves separated
  • 120g Mainland Special Reserve Creamy Feta, crumbled
  • 1 pinch chilli flakes or 1/2 long red chilli, finely sliced (optional)

Here's how it's done

  1. Mix prawns with oil, citrus zest, salt and pepper in a large bowl.
  2. Add watermelon, tomatoes and mint, drizzle with lemon or lime juice and toss to combine.
  3. Line a serving platter with lettuce, pile salad on top and scatter with feta and chilli, if using. Garnish with extra mint leaves to serve.

Serving Suggestions

To make a simple gazpacho, blend watermelon, tomatoes, mint, oil and lime or lemon zest and juice. Season to taste with salt and pepper. Garnish with prawns, feta and chilli if using.

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