Watermelon and Prawn Salad

, from Issue #58. February, 2016
Photography by Manja Wachsmuth.
Watermelon and Prawn Salad

Fresh, juicy watermelon loves the tartness of feta and the crisp aniseed flavour of fennel. Use rockmelon if watermelon isn’t available.

Serves: 4


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.