Serves 2

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.

Photo 27-3-12, 3 30 21 am.jpg

Equipment needed

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