Serves: 6–8
INGREDIENTS
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
Prawns
300 grams raw, peeled prawns, tails on
4 tablespoons olive oil
½ teaspoon each ground cumin, ginger and cardamom
2 cloves garlic, crushed
Dressing
¼ cup olive oil
2 tablespoons lemon juice
sea salt and freshly ground pepper
METHOD
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.
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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.