Prawn, Fetta & Watermelon Salad

  • ¼ cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 750g cooked prawns, peeled, tail intact (16 large peeled prawns)
  • ½ a small watermelon, seeds removed, sliced
  • (300gm peeled weight)
  • 100g goats cheese or fetta, cubed
  • ½ cup mint leaves
  • 1 bag of baby rocket
  • Mix the olive oil, vinegar and salt and pepper in a bowl.
  • Add the prawns, and toss well. Add the rocket and mint and gently mix.
  • Dice the watermelon into bite sized pieces.
  • Place the prawn and lettuce mix on a platter, sprinkle over the cheese and top with the watermelon.
  • Drizzle the remaining dressing over the food.
Prep Time
30 mins
Cook Time

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