24medium uncooked prawns (about 1kg), peeled, cleaned, tails intact50 mlolive oilFinelygrated rind of 1 lemon and juice of 22garlic cloves, finely chopped, plus 1 clove extra, halved, for rubbing4thick sourdough slices100 mlextra-virgin olive oil2 tbspaged red wine vinegar1 kgseedless watermelon, coarsely chopped180 gmPersian feta, crumbled¾ cup (loosely packed)mint½Spanish onion, thinly sliced
Combine prawns, olive oil, rind, half the juice and half the chopped garlic in a bowl, season to taste and thread onto skewers.
Meanwhile, preheat a char-grill pan over high heat. Brush bread slices on both sides with a little extra-virgin olive oil and char-grill, turning once, until golden (1-2 minutes each side). Rub with cut-side of garlic clove, then tear into coarse pieces and set aside.
Char-grill skewers, turning once, until golden and cooked through (2-3 minutes each side).
Meanwhile, combine remaining extra-virgin olive oil, vinegar, remaining garlic and remaining lemon juice in a large bowl, season to taste. Add watermelon, bread, feta, herbs and onion to dressing, season to taste, toss to combine and serve with prawn skewers.
This recipe is from the January 2011 issue of Australian