"These prawns are delicious with chilli salt, paired with the sweetness of the watermelon and the intense flavours of tomatoes," says McEnearney.
Mike McEnearney's grilled prawn, watermelon and tomato salad
Summer's greatest hits, all in one bowl.
- Serves 4
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Ingredients
- 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
Chilli salt
- 3 dried long red chillies or 3 tsp of chilli falkes
- 1½ tbsp salt flakes
Method
- 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.
