Name: Char-grilled prawns with watermelon, feta and torn bread
Yield: 4
Ingredients: 24 medium uncooked prawns (about 1kg), peeled, cleaned, tails intact; 50 ml olive oil; Finely grated rind of 1 lemon and juice of 2; 2 garlic cloves, finely chopped, plus 1 clove extra, halved, for rubbing; 4 thick sourdough slices; 100 ml extra-virgin olive oil; 2 tbsp aged red wine vinegar; 1 kg seedless watermelon, coarsely chopped; 180 gm Persian feta, crumbled; ¾ cup mint (loosely packed); ½ Spanish onion, thinly sliced

Ingredients

24 medium uncooked prawns (about 1kg), peeled, cleaned, tails intact

50 ml olive oil

Finely grated rind of 1 lemon and juice of 2

2 garlic cloves, finely chopped, plus 1 clove extra, halved, for rubbing

4 thick sourdough slices

100 ml extra-virgin olive oil

2 tbsp aged red wine vinegar

1 kg seedless watermelon, coarsely chopped

180 gm Persian feta, crumbled

¾ cup mint (loosely packed)

½ Spanish onion, thinly sliced

Method

Main

1.Combine prawns, olive oil, rind, half the juice and half the chopped garlic in a bowl, season to taste and thread onto skewers.

2.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.

3.Char-grill skewers, turning once, until golden and cooked through (2-3 minutes each side).

4.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.