Name: Watermelon, Persian feta, prawn and herb salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 tbsp olive oil; 16 medium uncooked prawns, cleaned, tails intact; ¾ cup (loosely packed) each mint, coriander and flat-leaf parsley; ½ cup (loosely packed) chervil; ¼ Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes; 2 tbsp lemon juice; 60 ml extra-virgin olive oil, plus extra to serve (¼ cup); 400 gm watermelon, cut into thin triangles; 100 gm Persian feta, coarsely crumbled; Seeds of ¼ pomegranate

Watermelon, Persian feta, prawn and herb salad

Australian Gourmet Traveller recipe for watermelon, Persian feta, prawn and herb salad.

Serves 6

Prep

30M

Cook

10M

Total

40M

On a hot day, a salad of watermelon and feta is refreshment itself. Add sweet prawns and perhaps some crusty bread and you can turn it into a meal.

Ingredients

1 tbsp olive oil

16 medium uncooked prawns, cleaned, tails intact

¾ cup (loosely packed) each mint, coriander and flat-leaf parsley

½ cup (loosely packed) chervil

¼ Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes

2 tbsp lemon juice

60 ml extra-virgin olive oil, plus extra to serve (¼ cup)

400 gm watermelon, cut into thin triangles

100 gm Persian feta, coarsely crumbled

Seeds of ¼ pomegranate

Method

Main

1.Heat olive oil in a frying pan over medium-high heat, season prawns to taste, add to pan in batches and fry, turning occasionally, until golden and just cooked through (2-3 minutes), then set aside.

2.Combine herbs, drained onion, lemon juice and extra-virgin olive oil in a bowl, season to taste, toss to combine and set aside.

3.Arrange watermelon on a platter, top with prawns, scatter with feta, pomegranate seeds and herb salad, drizzle with extra-virgin olive oil, season to taste and serve.

Styling by Lisa Featherby

Styling by Lucy Weight