Watermelon with Feta & Prawn Vinaigrette
250g Australian prawns, peeled and chopped
1 shallot, peeled and diced
2 garlic cloves, peeled and diced
1 red bullet chilli, deseeded and finely sliced
1 tablespoon tomato paste
75ml sherry vinegar
125ml verjus or white wine
1 tablespoon baby capers, rinsed and dried
125ml olive oil
500g watermelon peeled, diced into 3 cm cubes
100g feta (cows milk Danish style) diced
8 leaves mint, finely chopped
5 leaves basil, finely chopped
To make the prawn vinaigrette heat a medium saucepan over a high heat.
Add the a little of the olive oil then the prawns, cook for 2-4 minutes until a little colour then add the shallots, garlic and chilli.
Turn down the heat to medium and cook for 3-4 minutes until the shallots starts to sweat but no colour. Add the tomato paste and sherry vinegar and cook out a little then add the verjus or white wine, bring to the boil and reduce a little, add the capers and olive oil, take off the heat and it’s ready to go.
Arrange the watermelon pieces into your serving bowl then spoon over the vinaigrette. If you do not use all the vinaigrette save it in the fridge – it’s amazing as a simple pasta sauce, place the feta over the melon then sprinkle with the herbs.