PRAWN, FETA AND WATERMELON SALAD

PRAWN, FETA AND WATERMELON SALAD image

Categories Fruit

Yield 4

Number Of Ingredients 13

200g raw prawns, peeled and deveined
2 Tbsp olive oil
Pinch of cayenne pepper
Sea Salt and freshly ground black pepper
1 1/2 kg ripe seedless watermelon
120g feta cheese
50g wild rocket leaves, washed
1 Tbsp toasted mixed sees such as pumpkin and sunflower seeds
Dressing:
1 Tbsp lime juice
2 Tbsp balsamic viengar
1/2 tsp caster sugar
4 Tbsp extra virgin olive oil

Steps:

Marinate the prawns by tossing them together with 1 Tbsp of the olive oil, a pinch of cayenne and some salt and pepper in a bowl. Cover and leave to marinate in the fridge for 10 to 15 minutes. Cut the watermelon into wedges, then cut off the skin and slice the flesh thinly. Layer the watermelon slices on a large serving platter inverweaving them with rocket leaves. Crumble over the feta and grind over some black pepper. Place a large frypan over a medium heat and add the remaining oil. Tip in the prawns and fry for about 2 minutes until they turn opaque, flipping them over after a minute or so. Transfer to a plate and leave to cool slightly while you make the dressing. Whisk the dressing ingredients together and season to taste. Add the prawns to the platter and scatter over the seeds. Drizzle with the dressing and serve at once.