WATERMELON, PERSIAN FETA, PRAWN AND HERB SALAD
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
- 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/