Prawn, melon and rocket salad
Item 1 of 1
Sometimes, the simplest dishes are the best, as Alfred Prasad proves with this sublime prawn salad recipe. He pairs grilled prawns with a simple rocket and melon salad, drizzling in a simple balsamic dressing before serving.
First published in 2015
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025