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Watermelon, Persian feta, prawn and herb salad

Australian Gourmet Traveller recipe for watermelon, Persian feta, prawn and herb salad.

By Lisa Featherby
  • 30 mins preparation
  • 10 mins cooking
  • Serves 6
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Watermelon, Persian feta, prawn and herb salad
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 tbsp olive oil
  • 16 medium uncooked prawns, cleaned, tails intact
  • ¾ cup (loosely packed) each mint, coriander and flat-leaf parsley
  • ½ cup (loosely packed) chervil
  • ¼ Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes
  • 2 tbsp lemon juice
  • 60 ml extra-virgin olive oil, plus extra to serve (¼ cup)
  • 400 gm watermelon, cut into thin triangles
  • 100 gm Persian feta, coarsely crumbled
  • Seeds of ¼ pomegranate


  • 1
    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.
  • 2
    Combine herbs, drained onion, lemon juice and extra-virgin olive oil in a bowl, season to taste, toss to combine and set aside.
  • 3
    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.