This easy recipe turns a juicy seasonal watermelon into a tasty salsa and pairs it with fresh chilli barbecued prawns. It takes just 45 minutes to prepare and 5 minutes to cook.
¼ finely chopped seedless watermelon
2tbsp finely shredded mint
1kg peeled, deveined large green prawns with tails intact
1 long seeded, finely chopped red chilli
2tsp grated fresh ginger
100g crumbled soft fetta
Mint sprigs and lime zest for serving
- Place chilli, ginger and prawns in a large bowl. Cover and refrigerate for 30 minutes for flavours to develop.
- Gently mix together the shredded mint, watermelon and fetta in a bowl.
- Heat chargrill or barbecue on medium-high and cook prawns for 3 minutes occasionally turning until they start to curl and change colour.
- Place prawns on a serving platter and top with watermelon salsa. Garnish with mint sprigs and lime zest