Ingredients:
1/4 Cup Fresh Coriander Leaves
2 Tsp Finely Grated Lemon Rind
2 Tbs Lemon Juice
2 Tbs Olive Oil
1 Long Fresh Red Chilli, Finely Chopped
1 Garlic Clove, Crushed
3/4 Cup Fresh Mint Leaves
500G Large Green Prawns, Peeled, Deveined
2 (About 400G) Squid Tubes, Scored, Cut Into 6Cm Pieces
1Kg Watermelon, Rind Removed, Thickly Sliced, Halved
1 Large Avocado, Sliced
1 Lebanese Cucumber, Peeled Into Ribbons
1/2 Small Red Onion, Thinly Sliced
Dressing:
1 1/2 Tbs Extra Virgin Olive Oil
1 Tbs Lemon Juice
1 Tbs White Balsamic Vinegar
Step1
Process coriander, lemon rind and juice, olive oil, chilli, garlic and 1/4 cup of the mint in a food processor until combined. Season. Combine prawns, squid and mint mixture in a glass bowl. Cover and place in the fridge for 15 minutes to marinate.
Step 2
Meanwhile, to make the dressing whisk the oil, lemon juice and vinegar in a small bowl. Season.
Step 3
Preheat a barbecue or chargrill on medium-high. Cook the prawn mixture, in 3 batches, for 2-3 minutes or until just cooked. Transfer to a plate. Cover with foil to keep warm.
Step 4
Arrange the watermelon, avocado, cucumber, onion, prawn mixture and remaining mint on large platter. Drizzle over the dressing.
