Watermelon, feta, prawn and herb salad

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I have always loved a watermelon and feta salad – so refreshing and such a wonderful combination of flavour and texture, but add some sweet prawns and a herb salad and you have the Mediterranean on a plate – colour, flavour and texture to perfection. Add some crusty bread and you have a light meal for 4-6. Serve with a crisp Chardonnay.

Watermelon, feta, prawn and herb salad.

1 tablespoon olive oil

16 medium uncooked prawns, cleaned, tails intact

3/4 cup (loosely packed) each mint, coriander and flat-leaf parsley

1/2 cup (loosely packed) chervil

1/4 Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes

2 tablespoons lemon juice

60 ml extra-virgin olive oil, plus extra to serve

400g watermelon, cut into thin triangles

100g Greek feta, coarsely crumbled

Seeds of 1/2 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.
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