Grid salad with grilled prawns

Photographer: Steve Brown

Colour, crunch and full of summer vibes! This grid-style salad is packed with fruit, feta and grilled prawns—drizzled with zesty lemon and oregano. Healthy, fresh and oh so beautiful!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

½ block feta, cut into 2cm cubes
18 cubes watermelon, cut into 18 2cm cubes
14 cubes honeydew melon, cut into 18 2cm cubes
1 yellow tomato, cubed
1 red tomato, cubed
1 green tomato, cubed
5 baby cucumbers, cut into 2cm slices
12 raw prawns, peeled and deveined
1 punnet micro herbs, to garnish

Lemon and oregano dressing
2 teaspoons finely chopped oregano leaves, plus extra leaves, to garnish
1 clove garlic, crushed
2 tablespoons lemon juice
2 tablespoons olive oil
½ teaspoon salt

Instructions

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1 Arrange first seven evenly cubed or cut ingredients on a platter.

2 To make the dressing, place all ingredients into a jar, cover and shake well.

3 Spray a large frying pan with olive oil and place over medium-high heat. Cook prawns for 3 minutes each side until cooked through.

4 Drizzle salad with dressing, garnish with micro leaves and extra oregano, and serve with prawns on the side.

HFG tip

To save time, cut fruit and vegetables ahead of time and store in a sealed container in the fridge, ready to assemble before serving. Dressing can also be made the day before.

Nutrition Info (per serve)

Calories 260 cal

Kilojoules 1100 kJ

Protein 18 g

Total fat 16 g

Saturated fat 6 g

Carbohydrates 11 g

Sugar 10 g

Dietary fibre 2.6 g

Sodium 500 mg

Calcium 200 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.