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.