This prawn, watermelon and feta salad combines juicy watermelon, tender prawns, creamy feta and peppery watercress with a fresh honey mustard dressing. Finished with mint and lemon, it makes a colourful summer lunch or a refreshing side for entertaining.
Ingredients
For the salad dressing
- 2 teaspoons honey
- 2 teaspoons wholegrain mustard
- Finely grated zest and juice of ½ lemon
- 60 ml extra virgin olive oil
For the prawn, watermelon and feta salad
- 600 g cooked prawns, peeled and deveined
- ¼ small seedless watermelon, cut into bite-sized cubes
- 1 bunch watercress, leaves picked
- 1 small red onion, finely sliced
- 200 g marinated feta, crumbled
- 1 cup fresh mint leaves, roughly torn
Method
- Combine the honey, mustard, olive oil, lemon zest and lemon juice in a small bowl or jar. Whisk or shake until smooth and well combined.
- Arrange the watermelon, watercress, prawns and red onion in a large serving bowl or on a platter.
- Spoon over the dressing and gently toss until everything is lightly coated.
- Scatter the crumbled feta and torn mint over the salad just before serving.
Serves: 6
Serving tip
For the freshest flavour, chill the ingredients beforehand and add the dressing just before serving to help keep the watercress crisp. A squeeze of extra lemon at the table will brighten the flavours further.
Want to grow the star ingredient yourself? Read our guide on how to grow watermelon or explore ABC Gardening Australia magazine’s watermelon-growing advice for more practical tips. Before planting, work Rocky Point ActivGrow Soil Improver through the garden bed to enrich the soil with organic matter.
