Prawn, watermelon and feta salad

Prawn, watermelon and feta salad



  • 12 large prawns, peeled and deveined
  • 1 kg watermelon, rind removed and chopped
  • 200g feta, crumbled
  • ¼ cup mint leaves, finely sliced
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper


Remove rind from watermelon and chop into 2cm cubes. Keep in the fridge in a bowl until needed.

Drain excess liquid from watermelon and divide between four plates. Sprinkle with feta and mint leaves. Arrange 3 prawns on each watermelon salad, drizzle with oil and garnish with pepper.


  • This is a great light meal for those scorching hot days-provided your fridge is still working.
  • To serve at a Grown Ups Party, serve the watermelon salad in 10-12 small bowls, chop the prawns into 1cm pieces and distribute evenly between bowls. This makes the salad easier to eat whilst juggling a sparkling beverage.

Serving Suggestions


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