"These prawns are delicious with chilli salt, paired with the sweetness of the watermelon and the intense flavours of tomatoes," says McEnearney.
- 500 gm mixed tomatoes (preferably heirloom varieties)
- 500 gm watermelon (1 large wedge), skin removed and cut into 5cm pieces
- ½ cup (loosely packed) mint
- ½ cup (loosely packed) basil
- 50 ml extra-virgin olive oil
- Juice of 1 lime, plus extra lime halves to serve
- 12 king prawns, peeled, tails in tact
- 3 tsp extra-virgin olive oil
- 3 dried long red chillies or 3 tsp of chilli falkes
- 1½ tbsp salt flakes
- 1For chilli salt, preheat a grill to low. Roast chillies until dark red (2 minutes; you can also dry-roast in a frying pan over low heat). Pulse chilli in a spice grinder or pound using a mortar and pestle to form fine flakes. Add salt and pulse or pound once or twice (you can make the chilli salt as coarse or as fine as you wish – just blend longer for a finer finish). Chilli salt makes more than you need, but can also be used for dishes such as tomato bread.
- 2Cut tomatoes into wedges and different shapes. Place watermelon and tomato in a bowl with mint, basil and a pinch of chilli salt. Dress with oil and lime juice to taste, gently toss together and place on a serving plate or into a bowl.
- 3Preheat a barbecue, preferably a natural charcoal barbecue, to high. Grill prawns for 2 minutes then turn and cook for 1 minute until prawns just turn white (do not overcook or they will go a bit tough).
- 4Place grilled prawns on top of watermelon and tomato salad and top with a drizzle with of oil and another pinch or two of chilli salt. Serve with lime.