Prawn Melon And Rocket Salad

• servings: 4
• total time: 40 minutes

Ingredients

SALAD

20 tiger prawns, fresh

300g of rocket

1/4 bunch of dill, stalks removed, finely chopped

100g of watermelon, diced

100g of honeydew melon, diced

sea salt, finely ground

2 tsp extra virgin olive oil

DRESSING

2 tbsp of balsamic vinegar

1 tbsp of honey

sea salt, finely ground

1/2 tsp black peppercorns, crushed

2 tbsp of extra virgin olive oil

Directions

1. Shell and de-vein the prawns, then rinse well and drain on kitchen paper. Set aside until required

• 20 tiger prawns, fresh

2. Add the balsamic vinegar, honey, sea salt and pepper to a mixing bowl. Gradually mix in the olive oil until incorporated, then set aside

• 2 tbsp of balsamic vinegar

• 1 tbsp of honey

• sea salt, finely ground

• 1/2 tsp black peppercorns, crushed

• 2 tbsp of extra virgin olive oil

3. Place the rocket leaves in a large bowl of iced water and leave to refresh for 10 minutes. Meanwhile, sprinkle some salt on the prawns in a bowl. Add the chopped dill and olive oil and mix to combine

• 300g of rocket

• sea salt, finely ground

• 1/4 bunch of dill, stalks removed, finely chopped

• 2 tsp extra virgin olive oil

4. Preheat the grill. Line an oven tray with parchment paper and lay the prawns on top. Cook the prawns under the grill for 1-2 minutes on each side, then remove and set aside

5. Drain the rocket well and divide between 4 plates. Top with the diced melon and grilled prawns, drizzle over the dressing and serve immediately

• 100g of watermelon, diced

• 100g of honeydew melon, diced