RCI-SN.003.0161.001
Melon with Prawns and Strawberries
Cook's notes: when melons are ripe they should "give" slightly when pressed at the stalk end. wrap up Melons well if storing them in the refrigerator as otherwise they will permeate everything around them with their heady scent.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- medium-size avocado½ unit
- ½ tsp
- medium-size1 unitripe seasonal melon (i.e. ogen, cantaloupe or honeydew)
- celery heart1 unitchopped
- strawberries4 ozhulled and sliced
- cooked8 ozpeeled prawns (thawed if frozen)
- little gem lettuces2 unitrinsed and torn into pieces
Method
1
Halve the melon and scoop out the seeds, then use a melon baller or spoon to create melon balls, reserving the hollowed-out halves if desired for presentation.
2
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and dress with the lemon juice to prevent browning.
3
Rinse and tear the little gem lettuce into bite-sized pieces, then arrange on a serving platter or individual plates as the base.
4
Distribute the melon balls over the lettuce, then scatter the chopped celery heart across the plate.
5
Layer the sliced strawberries and the cooked prawns evenly over the melon and vegetables.
6
Top with spoonfuls of the mashed avocado to finish, arranging it attractively among the other components. Serve immediately while the ingredients are chilled.