12 cooked tiger prawns, peeled, tail left on
4 tbsp olive oil
Zest and juice 1 lime
Flake salt, ground black pepper
¼ small watermelon cut into 4-5cm fingers size pieces
3 small heirloom tomatoes, cut into wedges
1 long red chili, seeds removed, finely sliced
1 bottle Fresh Fodder Chilli, Lime & Yoghurt
1 handful mint, picked
1/3 cup baby red vein sorrel or another baby herb like coriander or basil
Place the peeled prawns in a bowl and dress with 2 tbsp of olive oil, the zest and juice of the lime and season with salt and pepper. Set aside in the fridge.
Scatter and build the watermelon, tomatoes, and radish over a large platter so they are all mixed, then dress with the remaining olive oil, the juice of 1 lime and season lightly with salt and pepper and scatter the chilli over.
Place the dressed prawns around, then squeeze the Chilli, Lime & Yoghurt over the salad, finish with the mint and baby herbs and serve straight away.