Prawn & Melon Salad

Serves 4

An unexpected and refreshing combination perfect for Summer!

PERFECT PAIRING – Delaire Graff Summercourt Chardonnay

Passion fruit dressing

30ml granadilla fruit vinegar or malt vinegar
100ml sunflower oil
200g fresh granadilla pulp
20g brown sugar



Place vinegar, pulp and brown sugar in blender
While whisking slowly add in oil
Emulsify until all ingredients are combined

Basil mayo

2 egg yolks
3ml white wine vinegar
10g Dijon mustard
200ml basil oil
Handful of fresh basil leaves



Place eggs, mustard, basil and vinegar in a blender.
While blending on a low speed pour in oil to emulsify
Continue emulsifying till desired thickness.

Sweet melon spheres

1 whole sweet melon


Using a melon baller, hollow out 32 spheres of melon and refrigerate. Alternatively, just
cut nice, even pieces.



32 cleaned, deveined, prawns.


Cook once ready to serve. Sauté off prawns in a medium heat pan with butter, oil and salt. Cook the prawns on either side until just cooked.
(You want the meat to go from opaque to just white.)


To serve

For serving, wash and tear up some cos lettuce. Arrange on 4 plates. Cook your prawns. Arrange the melon on the leaves along with the prawns. Finish off with blobs of basil mayo, avo and some thinly sliced radish. Shake granadilla dressing well and sprinkle over the salads.

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