500 gm mixed tomatoes
(preferably heirloom
varieties)
500 gm watermelon (1 large
wedge), skin removed and
cut into 5cm pieces
½ cup (loosely packed) mint
½ cup (loosely packed) basil
50 ml extra-virgin olive oil
Juice of 1 lime, plus extra
lime halves to serve
12 king prawns, peeled,
tails in tact
3 tsp extra-virgin olive oil
CHILLI SALT
3 dried long red chillies
or 3 tsp of chilli flakes
1½ tbsp salt flakes
Grilled prawn, watermelon
and tomato salad SERVES 4“I don’t know an Australian Christmas that goes by without prawns,”
says McEnearney. “They are delicious with chilli salt, paired with the
sweetness of the watermelon and the intense flavours of tomatoes.”1 For chilli salt, preheat a grill
to low. Roast chillies until dark
red (2 minutes; you can also
dry-roast in a frying pan over
low heat, see cook’s notes p176).
Pulse chilli in a spice grinder or
pound using a mortar and pestle
to form fine flakes. Add salt and
pulse or pound once or twice
(you can make the chilli salt as
coarse or as fine as you wish- just blend longer for a finer
finish). Chilli salt makes more
than you need, but can also be
used for dishes such as tomato
bread (see recipe p67).
2 Cut tomatoes into wedges
and di
erent shapes. Place
watermelon and tomato in a
bowl with mint, basil and a
pinch of chilli salt. Dress with
oil and lime juice to taste, gently
toss together and place on a
serving plate or into a bowl.
3 Preheat a barbecue,
preferably a natural charcoal
barbecue, to high. Grill prawns
for 2 minutes then turn and
cook for 1 minute until prawns
just turn white (do not overcook
or they will go a bit tough).
4 Place grilled prawns on top
of watermelon and tomato salad
and top with a drizzle with of
oil and another pinch or two of
chilli salt. Serve with lime.