Watermelon, Fennel and Feta Salad with Prawns

, from Issue #28. September, 2015
Photography by Aaron McLean.
Watermelon, Fennel and Feta Salad with Prawns

Serves: 6–8


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

300 grams raw, peeled prawns, tails on
4 tablespoons olive oil
½ teaspoon each ground cumin, ginger and cardamom
2 cloves garlic, crushed

¼ cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper


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.