Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1teaspoons horseradish cream
- 24 large green prawns, peeled, deveined, tails intact
- 500grams seedless watermelon
- 1 cup mint leaves
- 1 punnet blueberries
- 1 baby cos lettuce, leaves separated
- 2tablespoons lime juice
- 40grams feta, crumbled
- 1tablespoons olive oil
- 1/4 cup olive oil
Nutrition per serving
1040kJ / 250Cal
1040 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
3.6grams
Fat
7.4grams
Carbs
14.5grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This prawn and watermelon salad is a zingy, flavourful summer dish. Perfect as a side dish or a light lunch or dinner. Get the easy recipe now.
Method
Step 1 of 3
Heat a barbecue hotplate or chargrill pan over medium-high heat. Place prawns in a bowl and drizzle with oil. Season with salt and pepper. Cook for 3 minutes on each side or until charred and cooked through. Transfer to a plate.
Step 2 of 3
Place lettuce in a bowl. Using a spoon, scoop watermelon into bowl with lettuce. Add prawns, blueberries, mint and feta.
Step 3 of 3
To make the dressing, whisk oil, lime juice and horseradish together in a jug. Drizzle over salad before serving.
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