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Melon, cucumber & prawn salad

Melon, cucumber & prawn salad

This recipe from Sarit Packer and Itamar Srulovich (aka Honey & Co) shows how readily melons take up flavour – marinating them for a really short time will truly make a difference

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  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusmarinating

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  • ½ cantaloupe melon
  • ½ galia melon
  • ½ large cucumber
  • Few small mint leaves (from the 25g pack used below)
  • 1 unwaxed lime, zest and juice
  • ½ tsp dried mint (optional, but delicious)
  • 150g pack extra large cooked king prawns

For the dressing

  • 25g pack mint, leaves only
  • ½ red chilli, deseeded and roughly chopped, or a generous pinch of dried chilli flakes
  • 1 unwaxed lime, zest and juice
  • 1 tbsp white wine vinegar
  • Pinch caster sugar
  • 2 tbsp extra virgin olive oil


  1. Start by marinating the salad ingredients. Deseed the melon halves, then slice off the skin and cut the flesh into thick crescents or chunks. Scoop out the seeds from the cucumber (optional), then cut into thick crescents. We like to keep the skin on the cucumber, but if you don’t, peel it off first. Put the melon and cucumber in a large bowl with the mint leaves, lime zest and juice, ½ tsp sea salt flakes and dried mint, if using. Toss together and leave at room temperature for 15-20 minutes.

  2. To make the dressing, blitz the mint and chilli in a small food processor or pestle and mortar, or finely chop together with a knife. Transfer to a small bowl, then add the lime zest and juice, vinegar and sugar. Season with a pinch of sea salt flakes and black pepper, then mix well. Stir in the olive oil to make a thick dressing.

  3. Top the marinated melon and cucumber with the prawns and serve, drizzled with the mint dressing. Alternatively, simply toss everything together in a large bowl.

Cook’s tip

Melons take up flavours readily, so marinating them for a short time will really make a difference. If the melons you buy aren’t as sweet as you’d like, add a drop or two of honey to the mix. And feel free to use 1 melon instead of 2 halves – we just like the mix of colours in this light, summery meal.


Typical values per serving when made using specific products in recipe


1,417kJ/ 338kcals



Saturated Fat












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