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    Mini Melon Medley with Prawns in a Ginger Dressing

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    Mini Melon Medley with Prawns in a Ginger Dressing

    Seasonal Galia melon and grapefruit combine with prawns in a light starter for Easter Sunday lunch.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6

    Ingredients

    • 3 Galia mini melons
    • 1 red grapefruit
    • 2cm piece fresh ginger, peeled and finely grated
    • 2 tbsp Waitrose Pure Clear Honey
    • 200g pack Waitrose North Atlantic Cooked and Peeled Large Prawns, defrosted and drained
    • 50g bag roquette

    Method

    1. Cut the melons in half; scoop out the seeds and discard. Using a small, sharp knife remove the flesh from both halves and cut into cubes. Place in a large bowl. Turn the melon shells upside down on kitchen paper and leave to drain.
    2. Segment the grapefruit over a bowl, to reserve the juice. First cut a slice off the top and bottom. Then, using a small, sharp knife or serrated fruit knife cut from top to bottom to remove the skin and pith. Now cut between the membrane of each segment and remove. Roughly chop the segments and add to the melon pieces, reserving 2 tablespoons of the juice.
    3. In a small bowl, mix together the ginger, honey and reserved grapefruit juice. Stir in the melon and grapefruit pieces, and the prawns.
    4. Place a little of the roquette in the base of each melon shell, reserving a few leaves to garnish. Top with the fruit and prawn mixture, spooning over any remaining dressing. Garnish with the reserved roquette and serve.

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    Cook's tips

    Prepare the filling up to 2 hours in advance to allow the flavours to develop. Cover and chill then add to the shells when ready to serve.

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    4 stars