RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 16 Coles large cooked tiger prawns, peeled and cleaned with tail left on
  • ½ medium watermelon (around 4 cups)
  • 2 Lebanese cucumbers, sliced
  • 1 French/golden shallot, finely sliced
  • ½ bunch mint, leaves picked
  • ½ cup pomegranate seeds
  • ¼ cup pistachio nuts, crushed

WHIPPED GREEN FETA:

  • 200g Danish feta cheese
  • 1 ripe avocado, peeled, seeded
  • 2 Tablespoons lemon juice, plus extra to serve
  • 2 Tablespoons Cobram Estate EVOO, plus extra to serve
  • 2 teaspoons honey
  • 2 Tablespoons dill, chopped

 

METHOD:

  • To make the whipped feta, place the feta cheese into a small food processor and blitz until smooth. Add in the avocado, lemon juice, oil, honey and dill and blend until smooth and combined.
  • Spread the whipped feta onto the base of a large serving platter. Using a large metal spoon to carefully scoop out the flesh from the watermelon and place on top of the feta. Arrange the prawns, cucumber, shallot, mint and pomegranate seeds on to of the watermelon. Drizzle over a little extra lemon juice and olive oil and scatter with crushed pistachio nuts.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Grigio or Rose.

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