Melon, cucumber & prawn salad

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Ingreadient

• ½ cantaloupe melon
• ½ galia melon
• ½ large cucumber
• Few small mint leaves (from the 25g pack used below)
• 1 unwaxed lime, zest and juice
• ½ tsp dried mint (optional, but delicious)
• 150g pack extra large cooked king prawns
• 25g pack mint, leaves only
• ½ red chilli, deseeded and roughly chopped, or a generous pinch of dried chilli flakes
• 1 unwaxed lime, zest and juice
• 1 tbsp white wine vinegar
• Pinch caster sugar
• 2 tbsp extra virgin olive oil

Step by step

1. Start by marinating the salad ingredients. Deseed the melon halves, then slice off the skin and cut the flesh into thick crescents or chunks. Scoop out the seeds from the cucumber (optional), then cut into thick crescents. We like to keep the skin on the cucumber, but if you don’t, peel it off first. Put the melon and cucumber in a large bowl with the mint leaves, lime zest and juice, ½ tsp sea salt flakes and dried mint, if using. Toss together and leave at room temperature for 15-20 minutes.
2. To make the dressing, blitz the mint and chilli in a small food processor or pestle and mortar, or finely chop together with a knife. Transfer to a small bowl, then add the lime zest and juice, vinegar and sugar. Season with a pinch of sea salt flakes and black pepper, then mix well. Stir in the olive oil to make a thick dressing.
3. Top the marinated melon and cucumber with the prawns and serve, drizzled with the mint dressing. Alternatively, simply toss everything together in a large bowl.