Salted watermelon with grilled peaches and prawns
Photo by Elizabeth Clarkson
There’s nothing quite like biting into a freshly picked peach and having the sweet, sticky juices dribble down your chin.
|¼||Watermelon, (of a large)|
|24||Raw prawns, Australian green|
|1 tsp||Sweet paprika|
|3 Tbsp||Vegetable oil, lightly flavoured|
|3||Peaches, ripe yellow-fleshed|
- Cut the watermelon flesh into 3cm cubes, then seed.
- Place the cubes on a plate, sprinkle generously with salt, ensuring all sides are salted, then stand for at least 30 minutes.
- Shell the prawns, leaving just the end of the tails attached. Sprinkle with the paprika and a little salt.
- Heat 2 tablespoons of the oil in a frying pan or ridged grill plate.
- When hot, toss the prawns over the heat until just cooked through. Do this in two or three batches to prevent them stewing in a crowded pan.
- Put the prawns aside while you prepare the peaches.
- Cut the peaches in half and stone. Cut each half into quarters.
- Brush the grill pan with the remaining oil and when it is very hot, quickly grill the peaches so the surface is a little charred and softened. Do not leave them on the grill for too long,the flesh should be juicy and a little crisp.
- Make the dressing by whisking all the ingredients together.
- Wash the frisée lettuce well and carefully dry using a clean tea towel or salad spinner. Tear the leaves into bite-sized pieces and place on a serving platter.
- Nestle the watermelon, prawns and peach slices into the lettuce and drizzle with dressing.
- Serve immediately as an appetiser or entrée.