Prawn And Melon Salad
Serves: 6
INGREDIENTS
1 tsp crushed garlic
¼ cup olive oil
500 grams large shelled green prawns
1 medium-sized rock melon, halved
½ honeydew melon
½ telegraph cucumber
grated rind and chopped flesh 1 orange
2 tblsp each chopped coriander and mint
1 tblsp honey
2 tblsp wine vinegar
¼ cup olive oil
500 grams large shelled green prawns
1 medium-sized rock melon, halved
½ honeydew melon
½ telegraph cucumber
grated rind and chopped flesh 1 orange
2 tblsp each chopped coriander and mint
1 tblsp honey
2 tblsp wine vinegar
This refreshing salad can also be made with leftover turkey, ham or even smoked white fish, flaked into chunky pieces.
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METHOD
1. Warm the garlic in the oil in a frying pan and when the oil is hot and fragrant, discard the garlic. Add the prawns and cook over a moderately hot heat for 2 minutes or until the prawns are pink on all sides. Set aside.
2. Scoop the melons into balls or dice the flesh. Halve the cucumber and run a teaspoon down the centre to scoop out the seeds. Dice the flesh.
3. Toss together the prawns, melons, cucumber, orange, herbs, honey, vinegar and season with a pinch salt.
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