On a hot day, a salad of watermelon and feta is refreshment
itself. Add sweet prawns and perhaps some crusty bread and you can
turn it into a meal.
1 tbspolive oil16medium uncooked prawns, cleaned, tails intact¾ cup (loosely packed) each mint, coriander and flat-leaf parsley½ cup (loosely packed) chervil¼Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes2 tbsplemon juice60 ml (¼ cup)extra-virgin olive oil, plus extra to serve400 gmwatermelon, cut into thin triangles100 gmPersian feta, coarsely crumbledSeedsof ¼ pomegranate
Heat olive oil in a frying pan over medium-high heat, season prawns to taste, add to pan in batches and fry, turning occasionally, until golden and just cooked through (2-3 minutes), then set aside.
Combine herbs, drained onion, lemon juice and extra-virgin olive oil in a bowl, season to taste, toss to combine and set aside.
Arrange watermelon on a platter, top with prawns, scatter with feta, pomegranate seeds and herb salad, drizzle with extra-virgin olive oil, season to taste and serve.