Honeydew and prawn salad

This colourful creation is best enjoyed on a balmy evening with a chilled glass of wine.

Place the vinegar and sugar in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Cook for 3-4 minutes or until the syrup thickens. Set aside for 15 minutes to cool slightly.
Meanwhile, cut the honeydew in quarters lengthways and deseed. Peel and cut into 1cm-thick wedges.
Combine honeydew, prawns, mango, onion and mint in a bowl. Season with pepper and divide among serving bowls. Drizzle over dressing to serve.

Source

80ml rice wine vinegar

70g brown sugar

1 honeydew melon

1kg cooked large king prawns, peeled leaving tails intact, deveined

2 ripe mangoes, cheeks removed, peeled, cut into thin wedges

1/2 red onion, thinly sliced

1 bunch fresh mint, leaves picked

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