Prawns

Prawns with watermelon, watercress and feta salad

Name: Prawns with watermelon, watercress and feta salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 16 green prawns, peeled (tails intact), deveined; 1 teaspoon dried oregano; 1/4 cup (60ml) lemon juice, plus extra wedges to serve; 1/3 cup (80ml) extra virgin olive oil; 4 small radishes, very thinly sliced (a mandoline is ideal); 400g watermelon, peeled, cut into wedges; 50g watercress sprigs; 100g rocket leaves; 1 tablespoon fresh oregano leaves; 100g reduced fat fetta, crumbled

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30m

05m

Prawns with watermelon, watercress & feta salad

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by Jill Dupleix

Food writer

Oct 02, 2015

Whether you're at the beach or back at the holiday house, this fresh, sunny recipe is sure to please.

16 green prawns, peeled (tails intact), deveined
1 teaspoon dried oregano
1/4 cup (60ml) lemon juice, plus extra wedges to serve
1/3 cup (80ml) extra virgin olive oil
4 small radishes, very thinly sliced (a mandoline is ideal)
400g watermelon, peeled, cut into wedges
50g watercress sprigs
100g rocket leaves
1 tablespoon fresh oregano leaves
100g reduced fat fetta, crumbled

Method

1.

Combine the prawns, dried oregano, 2 tablespoons juice and 2 tablespoons oil. Season, then stand for 15 minutes. Drain, discarding marinade.
2.

Meanwhile, soak 16 bamboo skewers in a dish of boiling water.
3.

Preheat the barbecue to medium-high.
4.

Thread each prawn onto a skewer. Grill for 2 minutes each side until just cooked.
5.

Meanwhile, whisk remaining juice and oil together, season, then toss with radish, watermelon, watercress and rocket. Scatter salad with fresh oregano and feta, then serve with prawns and lemon wedges.