Watermelon and Prawn Salad
Photography Manja Wachsmuth.
Fresh, juicy watermelon loves the tartness of feta and the crisp aniseed flavour of fennel. Use rockmelon if watermelon isn’t available.
Serves: 4
INGREDIENTS
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
Dressing
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.