Method

• 1.
  Using a sharp knife, butterfly the prawns by cutting lengthways along the belly and opening them out. Remove the vein and rinse prawns under cold running water. Place on a large baking tray. Combine 2 tbs oil, lime zest and paprika in a small bowl, season and brush mixture over prawns. Set aside for 10 minutes.
• 2.
  To make chimichurri, place half the herbs, remaining ¼ cup (60ml) oil, jalapeño, pickling liquid, cumin and lime juice in a small processor and season. Process until finely chopped.
• 3.
  Preheat oven grill to high. Grill prawns for 6 minutes or until cooked through and lightly charred.
• 4.
  Meanwhile, place cooled grains and 2 tbs chimchurri in a bowl, season and toss to coat. Arrange in a serving bowl with watermelon and feta. Scatter with pistachios and remaining herbs.
• 5.
  Arrange prawns on a serving platter, drizzle with a little chimichurri and squeeze lime wedges over. Serve with salad and remaining chimichurri.