12 green prawns, peeled with tails left on
80 ml extra virgin olive oil
1 medium red onion, sliced
2 red chillies, finely sliced, seeds in
3 tablespoons sumac
juice of 1 lemon
1/4 small seedless watermelon
150 grams firm fetta
20 mint leaves, torn
salt & pepper
1. Rub the prawns with a little olive oil, season them and grill them for 2 minutes on each side.
2. While they’re cooking, place the rest of the olive oil in a bowl, with the onion, chillies, half the sumac, a little salt and pepper, and a splash of lemon juice. Mix, then toss through the prawns.
3. Cut the watermelon into uneven triangle shards. Lay on a plate, then top with slices of fetta and the dressed prawns, layering as high as you like. Pour over the dressing from the prawn mixture, scatter with mint, and serve sprinkled with extra sumac.
The sweetness of the prawns and watermelon is perfectly offset by the sharpness of the pickled red onion and salty fetta. The sumac is the crowning glory, bringing the dish together with a burst of fruity spice. Use the ripest, reddest watermelon you can get your hands on!
Serve as individual starters or on a large platter for a buffet-style entree.