Marinated BBQ Prawns With Watermelon + Feta Salad
(Serves 4-6)
24 prawns, shelled and deveined, tails left intact
3 tbsp extra virgin olive oil
Finely sliced zest from ½ a lemon
Juice of ½ a lemon
1 tsp dried Greek or Sicilian oregano
3 sprigs fresh oregano
1 fresh bay leaf
Salt and pepper, to taste
Watermelon + feta salad
¼ of a large watermelon, cut into wedges
125 g Greek feta, crumbled
Handful of mint and dill, roughly chopped
1 spring onion, finely sliced
½ red onion, finely sliced
200 g cherry tomatoes, halved
2 tbsp extra virgin olive oil
Juice of half a lemon
Salt, to taste
Lemon wedges, to serve
Method:
For the prawns, combine all of the ingredients in a large bowl. Use your hands to massage the marinade into the prawns. Season well. Allow to marinate in the fridge for around 30 minutes and no longer than two hours.
Using a metal skewer or soaked wooden skewers, skewer a prawn through the thickest part and the tail. Repeat with the remaining prawns, placing around four on each skewer. Arrange on a tray and pour over any excess marinade.
Heat a grill pan or barbeque grill to hot.
While the barbeque is heating, make the salad simply by arranging all of the ingredients, except for the oil and lemon, onto a platter.
Grill the prawns for 2-3 minutes on each side.
When the prawns are almost ready, dress the salad with the olive oil, lemon juice and some a little sprinkling of salt.
Remove the prawns from the skewers and serve with the salad and some lemon wedges.
What else I’m eating: The roast chicken at Julie’s in the Abbotsford Convent. Newly opened, Julie’s has already been awarded one hat and the food coming out of their kitchen is so delicious. Don’t skip on the bread course either, the warm house-made rolls with butter are incredible.
What else I’m cooking: The first of the stone fruit has me making galettes with the flakiest pastry and filled with stewed apricots flavoured with cardamom.
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