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Bill Granger’s tiger prawn, watermelon and herb salad
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A characteristically bright, zingy salad from the Australian chef and food writer. The best thing about summer cooking is the lack of actual cooking! For me, it’s all about arranging fresh, colourful ingredients on large platters and allowing everyone to help themselves. For a more substantial meal, I serve this salad with Thai-style griddled chicken – simply slash chicken pieces to the bone and marinate with turmeric, garlic, fish sauce and a little sugar before cooking.
Serves: 4
handful cashew nuts (about 50g)
800g watermelon, skin removed and cut into wedges
1⁄2x28gpack coriander, leaves picked
1⁄2 x 25g pack basil, leaves picked
1⁄2x25gpackmint, leaves picked
280g cooked extra large tiger prawns
3 salad onions, finely sliced
DRESSING
1 garlic clove, roughly chopped
1 red chilli, roughly chopped
2 tsp caster sugar
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp groundnut oil
Typical values per serving:
Energy |
1,031Kj 246Kcal |
---|---|
Fat | 10.9g |
Saturated Fat | 2.2g |
Carbohydrate | 20.7g |
Sugars | 18.2g |
Protein | 16.2g |
Salt | 2.1g |
Fibre | 0.8g |
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