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
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
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.