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prawn and watermelon salad

Prawn and watermelon salad

Topped with toasted sesame seeds, peanuts and cashews

prawn and watermelon salad

20 mins

Super easy

serves 2

nutrition per serving

560

Calories


37g

Fat


6.6g

Saturates


16.2g

Sugars


29.9g

Protein


25g

Carbs


of an adult’s reference intake


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

  1. 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!
  2. 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.
  3. Heat a wok or frying pan, then add the cashews and heat until lightly toasted.
  4. 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.
  5. Add the mint, chopped chilli, baby spinach, watermelon and spring onion to the mixing bowl and toss with the toasted nuts.
  6. 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.
  7. Toss the cooked prawns with the other ingredients in the mixing bowl and season with lime juice, sesame oil, salt and pepper.
  8. Tip: If you can’t find cashews, unsalted peanuts will do instead.

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