AT A GLANCE
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.
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 (¼ cup) extra-virgin olive oil, plus extra to serve
400 gm watermelon, cut into thin triangles
100 gm Persian feta, coarsely crumbled
Seeds of ¼ pomegranate
||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.
||Combine herbs, drained onion, lemon juice and extra-virgin olive oil in a bowl, season to taste, toss to combine and set aside.
||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.
MODERN AUSTRALIAN, SALAD, LUNCH, CORIANDER, ONIONS, SUMMER, PARSLEY, SEAFOOD, FETA, MINT, CHERVIL, PRAWNS, WATERMELON, POMEGRANATE
LUCY WEIGHT AND LISA FEATHERBY