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Barbecued seafood & watermelon salad
Barbecued seafood & watermelon salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Enhance charred Australian Prawns with vibrant, juicy watermelon.
Ingredients:
  • 62.50 ml fresh coriander leaves
  • 2 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 1 long fresh red chilli, finely chopped
  • 187.50 ml fresh mint leaves
  • 500g large green prawns, peeled, deveined
  • 2 (about 400g) squid tubes, scored, cut into 6cm pieces
  • 1kg watermelon, rind removed, thickly sliced, halved
  • 1 large avocado, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 small red onion, thinly sliced
  • 27.30 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 20.00 ml white balsamic vinegar
Instructions:
  • Blend coriander, lemon zest and juice, olive oil, chili, garlic, and 1/4 cup of mint in a food processor until well mixed. Season with salt and pepper. Toss prawns and squid with the mint mixture in a glass bowl. Cover and refrigerate for 15 minutes to marinate.
  • Prepare the dressing by whisking together oil, lemon juice, vinegar, and seasoning in a small bowl.
  • Preheat a barbecue or chargrill to medium-high heat. Cook the prawn mixture in 3 batches for 2-3 minutes until just cooked. Transfer to a plate and cover with foil to keep warm.
  • On a large platter, artfully arrange the watermelon, avocado, cucumber, onion, prawn mixture, and the remaining mint. Generously drizzle the dressing over the top.

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