Barbecued seafood & watermelon salad
recipe

Yummy Barbecued seafood & watermelon salad Recipe

Give charred seafood a burst of colour and juiciness with fresh watermelon.
Barbecued seafood & watermelon salad
Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.

Ingredients

  • 1/4 cup fresh coriander leaves

  • 2 teaspoons finely grated lemon rind

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • 1 long fresh red chilli, finely chopped

  • 1 garlic clove, crushed

  • 3/4 cup fresh mint leaves

  • 500g large green prawns, peeled, deveined

  • 2 (about 400g) squid tubes, scored, cut into 6cm pieces

  • 1kg watermelon, rind removed, thickly sliced, halved

  • 1 large avocado, sliced

  • 1 Lebanese cucumber, peeled into ribbons

  • 1/2 small red onion, thinly sliced

Dressing

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon white balsamic vinegar

Method

  • Step 1

    Process coriander, lemon rind and juice, olive oil, chilli, garlic and 1/4 cup of the mint in a food processor until combined. Season. Combine prawns, squid and mint mixture in a glass bowl. Cover and place in the fridge for 15 minutes to marinate.

  • Step 2

    Meanwhile, to make the dressing whisk the oil, lemon juice and vinegar in a small bowl. Season.

  • Step 3

    Preheat a barbecue or chargrill on medium-high. Cook the prawn mixture, in 3 batches, for 2-3 minutes or until just cooked. Transfer to a plate. Cover with foil to keep warm.

  • Step 4

    Arrange the watermelon, avocado, cucumber, onion, prawn mixture and remaining mint on large platter. Drizzle over the dressing.

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