Barbecued seafood & watermelon salad

Cooking Salads Barbecued seafood & watermelon salad

Give charred seafood a burst of colour and juiciness with fresh watermelon.

Lables: Low carb Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free Wheat free
  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.
  2. Meanwhile, to make the dressing whisk the oil, lemon juice and vinegar in a small bowl. Season.
  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.
  4. Arrange the watermelon, avocado, cucumber, onion, prawn mixture and remaining mint on large platter. Drizzle over the dressing.

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1/4 cup fresh coriander leaves
2 tsp finely grated lemon rind
2 tbsp lemon juice
2 tbsp 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 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
1 1/2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp white balsamic vinegar

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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