Cool delights for a summer day

■ WATERMELON, FETA AND PRAWN SALAD

Combine fresh prawns with watermelon and a sprinkling of feta for a refreshing salad that won't wreak havoc on beach-ready waistlines. Serves eight.

Top tips for selecting the best prawns:

● Cooked prawns will generally have a light pink to orange colour about them

● Avoid prawns with a discoloured appearance or dryness; fresh prawns smell like the ocean

● For hassle-free preparation, opt for prawns that have been cooked and peeled

Ingredients:

● 1/3 watermelon, skin removed and flesh cubed

● 200g Danish feta, crumbled

● ¼ cup mint leaves

● 1kg cooked prawns, peeled and deveined

● 2 teaspoons sumac

Dressing:

● 1 clove garlic crushed

● 1 tablespoon pomegranate molasses

● 1 tablespoon white balsamic vinegar

● 2 tablespoons extra virgin olive oil

Method:

● Arrange the watermelon onto a large serving plate, top with the feta and prawns; scatter the mint leaves over the top.

● Whisk together the pomegranate molasses, white balsamic vinegar and olive oil, drizzle over the salad and serve immediately.

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