Prawn, Quinoa, Watermelon & Mint Salad

Preparation time: 30 minutes + standing time
Cooking time: 17 minutes
Serves: 6-8

Lemon and garlic prawns

  • 500g Spencer Gulf King Prawns (green), peeled
  • ¼ cup olive oil
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • Salt flakes and freshly ground black pepper

Watermelon salad

  • ¼ cup quinoa, soaked in cold water for 15 minutes and drained
  • ½ cup vegetable stock
  • 1 small red onion, cut into very fine slices
  • 2 lemons, juiced
  • 800g watermelon, rind removed and cut into bit sized pieces
  • 1 Lebanese cucumber, deseeded and sliced
  • ¼ cup mint leaves, roughly chopped
  • ¼ cup coriander leaves
  • ¼ cup flat leaf parsley
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tsp Sumac
  • Sea salt and freshly ground black pepper


For the prawns, combine oil, garlic, juice, salt and pepper together in a medium mixing bowl. Add prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salad, place drained quinoa in a small saucepan with the stock over a medium heat. Cover and cook for about 15 minutes, or until the liquid has evaporated and the quinoa unravels and expands. Remove from heat and allow to cool.

Place red onion and half the lemon juice together in a bowl and leave to stand for 10 minutes.

To cook prawns, heat a non-stick frying pan over a medium heat and cook prawns for 2 minutes or until opaque. Remove from heat and set aside until required.

Place watermelon in a large mixing bowl with red onion, cooked quinoa, cucumber, mint, coriander and parsley, tossing to combine. Place salad in a serving bowl and top with cooked prawns

For the dressing, combine the remaining lemon juice, oil, sumac, salt and pepper together in a screw top jar, shaking until well combined. Drizzle over the salad and serve.