WATERMELON AND PRAWN SALAD
It’s still bloody hot in Queensland during the day and so recently when thinking about what to have on the menu for meat-free Good Friday, we whipped together this easy as shit salad with fresh watermelon, fennel and prawns. The sweetness of the watermelon and the acid from a little lemon juice and quickly pickled onions works perfectly with the aniseed taste produced by the fennel. Here’s how we did it.
For this recipe, you’ll need a chopping board, chefs knife, measuring spoons, and measuring cups.
Step 1: Pickle the sliced onion by placing the slices in a small bowl and pouring over just a little lemon juice and 2 tablespoons red wine vinegar.
Step 2: While the onion is pickling, assemble the salad by dividing and combining all remaining ingredients into two seperate bowls.
Step 3: Dress with remaining lemon juice and olive oil, add the onion, and toss.
Step 4: Serve with some parsley or mint leaves and enjoy!
2 cups cubed watermelon
1/2 a fennel bulb (sliced)
A few sprigs of the fennel leaves
1/2 red onion, finely sliced
1/2 cucumber (skin removed and sliced)
16 cooked prawns with shells removed and tails intact
Juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon dukka (your choice)
2 tablespoons mung beans
Salt and pepper to taste