CEL Summer Masthead

Summer Recipe: Prawns with Watermelon, Feta and Mint Salad

Amanda Whitley

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

  1. Chop the watermelon up into 2-3cm cubes.
  2. Crumble the feta into pieces about 0.5cm x 2cm.
  3. Throw the watermelon, feta, mint leaves and sliced eschallot in a nice bowl.
  4. Put the olive oil, vinegar, salt and pepper in a small jar and shake to combine. Pour over the salad ingredients and toss gently.
  5. Serve with a big bowl of prawns and maybe some crusty bread. And some wine.

Enjoy!

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Amanda Whitley

Amanda Whitley is the founder and director of HerCanberra. In her 'spare time', she instructs zumba, loves to cook (and eat), and wrangles two gorgeous little girls. She's done everything from present the tv news to operate a stop and go sign and is passionate about connecting Canberra women. More about the Author