Prawn & watermelon salad with fetta & sumac onions
This breezy summery prawn and watermelon salad with preserved lemon dressing will be the centrepiece of the Christmas table.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Grater
- Measuring spoon
- Skillet
- Tongs
- Citrus press
- Serving platter
Ingredients
- 1 small (100g) red onion, sliced very finely
- 1 teaspoon ground sumac
- 1 tablespoon lemon juice
- ½ teaspoon sea salt flakes
- 1 baby watermelon, coarsely chopped
- 1kg medium cooked prawns, peeled, deveined
- 2 (260g) Lebanese cucumbers, thinly sliced lengthways into ribbons
- 4 (150g) radishes, sliced thinly
- 150g Greek fetta, crumbled coarsely
- ⅓ cup dill sprigs
- ⅓ cup mint sprigs
- ¼ cup slivered pistachios
- PRESERVED LEMON DRESSING
- 1 tablespoon finely chopped preserved lemon rind
- ⅓ cup (80ml) lemon juice
- ⅓ cup (80ml) extra virgin olive oil
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