5 ingredient DINNERS

Test Kitchen Notes

Shell and devein the prawns up to a day ahead. Refrigerate in an airtight container until required.

Serve with slices of char-grilled bread brushed with extra virgin olive oil.

CHAR-GRILLED WATERMELON & PRAWN SALAD

PREP + COOK TIME 25 MINUTES SERVES 4

FIVE INGREDIENTS

800g uncooked prawns
2 limes (130g)
1kg seedless watermelon
180g haloumi
1 cup fresh mint leaves

STAPLES

⅓ cup (80ml) extra virgin olive oil, plus extra for brushing
salt and pepper

1 Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs, leaving the tail intact. To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way. Place prawns in a medium bowl.

Finely grate rind from the limes; you need 1 teaspoon rind. Juice the limes; you will need 2 tablespoons juice. Add rind to prawns with 1 tablespoon of the oil and season;