Watermelon, feta, prawn and herb salad – Jen Smith – Med Meanderings

Ingredients

• 1 tablespoon olive oil
• 16 medium uncooked prawns, cleaned, tails intact
• 3/4 cup (loosely packed) each mint, coriander and flat-leaf parsley
• 1/2 cup (loosely packed) chervil
• 1/4 Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes
• 2 tablespoons lemon juice
• 60 ml extra-virgin olive oil, plus extra to serve
• 400g watermelon, cut into thin triangles
• 100g Greek feta, coarsely crumbled
• Seeds of 1/2 pomegranate