This burst of glorious weather calls for us to dust off the fancy salad servers and break out some tasty salad recipes! This little beaut can be served as a side or a main. Looks and tastes like Summer in a bowl!
INGREDIENTS
24 large green prawns, peeled, deveined, tails intact
1 tbs olive oil
1 baby cos lettuce, leaves separated
500g seedless watermelon
1 x 125g punnet blueberries
1 cup mint leaves
40g feta, crumbled
1/4 cup olive oil
2 tbs lime juice
1 tsp horseradish cream
METHOD
1. Heat a barbecue hotplate or chargrill pan over medium-high heat. Place prawns in a bowl and drizzle with oil. Season with salt and pepper. Cook for 3 minutes on each side or until charred and cooked through. Transfer to a plate.
2. Place lettuce in a bowl. Using a spoon, scoop watermelon into bowl with lettuce. Add prawns, blueberries, mint and feta.
3. To make the dressing, whisk oil, lime juice and horseradish together in a jug. Drizzle over salad before serving.
Recipe from Woolworths.com