Serves: 6–8
INGREDIENTS
600 grams watermelon, peeled
1 fennel bulb, fronds reserved
½ red onion, thinly sliced
½ cup black olives
150 grams firm feta
sea salt and freshly ground pepper
Prawns
300 grams raw, peeled prawns, tails on
4 tablespoons olive oil
½ teaspoon each ground cumin, ginger and cardamom
2 cloves garlic, crushed
Dressing
¼ cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
Prawns: Whisk the olive oil, spices and garlic in a large bowl, add the prawns, turning to coat. Refrigerate until ready to cook.
Cut the watermelon into small 1 cm thick triangles.
Halve the fennel and cut out the tough core. Slice thinly.
Heat a sauté pan or ridged grill plate. Season the prawns and cook for 1-2 minutes each side or until just cooked through. Drain on kitchen towels and cool.
Dressing: Whisk the olive oil and lemon juice in a bowl and season.
To serve: Put the watermelon, fennel and most of the reserved fennel fronds, red onion and olives in a large bowl and toss with the dressing. Transfer half the salad to a serving platter. Slice the feta thinly. Place half the feta and prawns over the salad. Top with the remaining salad, feta and prawns and scatter with the remaining fennel fronds.
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Issue #115
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!