A warm melon salad with chimichirri prawns
2 small different coloured ripe melons,galia and canteloup or charentais
400g peeled cooked prawns
2 ripe paraguyo peaches,peeled stoned and diced
FOR THE DRESSING
1 cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
1/3 cup fresh lime juice
1/4 cup rice vinegar
1/4 teaspoon onion powder
Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.
Start by making the salad.Cut the melon in half and scoop out the seeds.With a sharp knife cut the fruit away from its outer skin.Cut the melon into bite sized dice.
Place a non-stick frying pan over a medium heat with 1 tablespoon of sunflower oil.Cook the prawns and their marinade until nicely coloured. Add the melon dice.Fry quickly for 1 minute,shaking the pan.Remove to a bowl and add the peaches.Gently toss everything together in the dressing.
Arrange the salad on a platter and serve immediately.Bom apetite