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Prawn, melon and rocket salad

Prawn, melon and rocket salad

Prawn, melon and rocket salad

PT40M

Why not try?

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

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Ingredients

Metric

Imperial

Salad

Dressing

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