Recipes Barbecued seafood & watermelon salad

Recipes Barbecued seafood & watermelon salad

Recipes Barbecued seafood & watermelon salad

Recipes Barbecued seafood & watermelon salad Give charred seafood a burst of colour and juiciness with fresh watermelon. Barbecued seafood & watermelon salad

Ingredients

  • 0.25 cup new coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 long fresh reddish chilli, finely chopped
  • 1 garlic clove, crushed
  • 3/4 cup new mint leaves
  • 500g large green prawns, peeled, deveined
  • 2 (about 400g) squid tubes, obtained, cut in to 6cm pieces
  • 1kg watermelon, rind eliminated, thickly sliced up, halved
  • 1 large avocado, sliced
  • 1 Lebanese cucumber, peeled in to ribbons
  • 1/2 small red onion, thinly sliced

Dressing up

  • 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon white balsamic vinegar

Method

  • Step 1

    Process coriander, lemon rind and juice, olive oil, chilli, garlic and 1/4 cup of the mint in a food processor until combined. Time of year. Combine prawns, squid and mint combination in a glass bowl. Cover and place in the fridge for 15 minutes to marinate.

  • Stage 2 At the same time, to make the dressing up whisk the oil, lemon juice and vinegar in a small bowl. Season.
  • Step 3

    Preheat a barbecue or chargrill on medium-high. Cook the prawn mixture, in 3 batches, with regard to 2-3 minutes or until just cooked. Move to a plate. Cover with foil to keep warm.

  • Step 4

    Arrange the watermelon, avocado, cucumber, onion, prawn mixture and leftover mint on large platter. Drizzle over the dressing.