Watermelon salad with prawns, quinoa, mint and parsley

If you’re buying pre-cut watermelon, checking for ripeness is an easy task – the deeper the colour of the flesh, the riper the melon. Also check the skin to make sure there are no soft spots and have a sniff too – the melon should smell sweet and fresh with no signs of sourness. If buying a whole melon, a reliable indicator of ripeness is weight. As melons ripen, their water content increases, making the melon heavier.

10 minutes prep.

15 minutes cooking

Serves 4-6 as a light meal

Ingredients

  • 180 g quinoa
  • Water
  • 20 medium green prawns, peeled, cleaned, tails intact
  • Olive oil, for drizzling
  • 500 g seedless watermelon, thinly sliced
  • Juice of 1 lemon, or to taste
  • 1 small garlic clove, finely chopped
  • 60 ml extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup each coarsely torn mint and flat-leaf parsley
  • 2 spring onions thinly sliced
  • Sumac, optional, to serve

Method

  1. Cook quinoa in a saucepan of boiling water for 10-12 minutes until tender, drain well and spread on a tray to cool to room temperature. Transfer to a large bowl and refrigerate until required.
  2. Meanwhile, heat a char-grill or barbecue to high heat, drizzle prawns with a little olive oil, season to taste and grill, turning once, until pink (1-2 minutes each side).
  3. Arrange on a serving plate with watermelon and season to taste.
  4. Combine lemon juice and garlic in a small bowl and stand for 5 minutes to soften the flavour of the garlic, add extra-virgin olive oil and vinegar and season to taste.
  5. Drizzle a little dressing over the watermelon and prawns.
  6. Add the remainder to the quinoa along with mint, parsley and spring onion.
  7. Toss to combine, check seasoning then scatter over watermelon and prawns and serve sprinkled with sumac.
RECIPES

Watermelon salad with prawns, quinoa, mint and parsley

If you’re buying pre-cut watermelon, checking for ripeness is an easy task – the deeper the colour of the flesh, the riper the melon. Also check the skin to make sure there are no soft spots and have a sniff too – the melon should smell sweet and fresh with no signs of sourness. If buying a whole melon, a reliable indicator of ripeness is weight. As melons ripen, their water content increases, making the melon heavier.

10 minutes prep.

15 minutes cooking

Serves 4-6 as a light meal

Ingredients
Method

Ingredients

  • 180 g quinoa
  • Water
  • 20 medium green prawns, peeled, cleaned, tails intact
  • Olive oil, for drizzling
  • 500 g seedless watermelon, thinly sliced
  • Juice of 1 lemon, or to taste
  • 1 small garlic clove, finely chopped
  • 60 ml extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup each coarsely torn mint and flat-leaf parsley
  • 2 spring onions thinly sliced
  • Sumac, optional, to serve

Method

  1. Cook quinoa in a saucepan of boiling water for 10-12 minutes until tender, drain well and spread on a tray to cool to room temperature. Transfer to a large bowl and refrigerate until required.
  2. Meanwhile, heat a char-grill or barbecue to high heat, drizzle prawns with a little olive oil, season to taste and grill, turning once, until pink (1-2 minutes each side).
  3. Arrange on a serving plate with watermelon and season to taste.
  4. Combine lemon juice and garlic in a small bowl and stand for 5 minutes to soften the flavour of the garlic, add extra-virgin olive oil and vinegar and season to taste.
  5. Drizzle a little dressing over the watermelon and prawns.
  6. Add the remainder to the quinoa along with mint, parsley and spring onion.
  7. Toss to combine, check seasoning then scatter over watermelon and prawns and serve sprinkled with sumac.
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