Summer Recipe: Prawns with Watermelon, Feta and Mint Salad
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The thing I love most about warmer weather is that you can throw a few ingredients together and you have a fresh, quick dinner in minutes.
Take this dish of Prawns with Watermelon, Feta and Mint Salad, for instance. It is so incredibly simple – literally only requiring assemblage – and yet the flavours are so perfectly in harmony, that it packs the punch of a much more complex meal.
You don’t even need to plan ahead. Just buy a kilo bag of frozen cooked prawns and keep it in the freezer for when the mood takes you. Then it’s just a matter of chopping and tossing and you’re done.
Trust me. It doesn’t get any easier or any tastier. The perfect summer dinner.
INGREDIENTS
- Cooked prawns (1kg serves about four average appetites)
- Half a watermelon
- 200g Danish feta (or, for a real treat, Persian feta)
- A small handful of mint leaves (try to select the smaller leaves – they look prettier)
- 1 finely sliced eschallot or half a spanish onion
- 2tbs olive oil
- 1tbs white wine vinegar
- sea salt
- freshly ground black pepper
METHOD
- Chop the watermelon up into 2-3cm cubes.
- Crumble the feta into pieces about 0.5cm x 2cm.
- Throw the watermelon, feta, mint leaves and sliced eschallot in a nice bowl.
- Put the olive oil, vinegar, salt and pepper in a small jar and shake to combine. Pour over the salad ingredients and toss gently.
- Serve with a big bowl of prawns and maybe some crusty bread. And some wine.
Enjoy!
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