WATERMELON, PERSIAN FETA, PRAWN AND HERB SALAD

WATERMELON, PERSIAN FETA, PRAWN AND HERB SALAD

melon-watermelon-salad-628

INGREDIENTS

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

400gm watermelon, cut into thin triangles

100 gm Persian feta, coarsely crumbled

Seeds of ¼ pomegranate

 

METHOD

  • 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.

 

SOURCED FROM THE GOURMET TRAVELER : http://www.gourmettraveller.com.au/