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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!