Prawn and watermelon salad
Topped with toasted sesame seeds, peanuts and cashews
20 mins
Super easy
serves 2
Ingredients
zest and juice of 2 limes
12 raw prawns, from sustainable sources, ask your fishmonger, peeled
100g unsalted cashews
1 tablespoon sesame seeds
a small bunch of mint
a red chilli, deseeded and finely chopped
2 handfuls of baby spinach
400g piece of watermelon, seeds removed, cut into chunks
4 spring onions, finely sliced
sesame oil
sea salt and freshly ground black pepper
Method
- Prawns quickly marinated in lime juice and stir-fried, tossed in a salad with mint, chilli, baby leaf spinach, chunks of watermelon and toasted crushed sesame seeds, peanuts and cashew nuts. Delicious!
- Put the zest and juice of one of the limes in a bowl and toss the prawns in it. Leave to marinate while you prepare the other ingredients.
- Heat a wok or frying pan, then add the cashews and heat until lightly toasted.
- Add the sesame seeds for 30 seconds until they start to brown and pop, then remove all the nuts from the pan. Crush lightly with the bottom of a saucepan and place in a big mixing bowl.
- Add the mint, chopped chilli, baby spinach, watermelon and spring onion to the mixing bowl and toss with the toasted nuts.
- Add the prawns to the hot pan with a splash of sesame oil, season with salt and pepper and stir-fry lightly for a few minutes until cooked through.
- Toss the cooked prawns with the other ingredients in the mixing bowl and season with lime juice, sesame oil, salt and pepper.
- Tip: If you can’t find cashews, unsalted peanuts will do instead.
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