Serves:

4

Description:

Ingredients:

• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 16 extra-large green king prawns
• 1/2 small red onion finely sliced
• 200 g cubed feta
• 1/2 cup fresh mint leaves
• 200g watermelon cut into large cubes

Method:

1. Dry fry the fennel seeds in a pan over high heat until lightly coloured. Cool.
2. For dressing, whisk vinegar, oil and fennel seeds. Season with salt and pepper.
3. Cook prawns over hight heat on a chargrill or barbecue grill,
   2 minutes per side, until flesh turns white. Place in a bowl with
   onion, feta, mint and dressing.
4. Grill watermelon on flat grill, 1 minute per side.
5. Divide melon among plates, top with prawns, fetta, onion and
   mint, and serve immediately.

Recipe by: Andrew Mirosch for Australian Melon Association

Website: www.melonsaustralia.org.au