Prawn and pistachio salad
Quick, easy and no cooking time makes this salad the perfect main.
¼ whole, (1kg) peeled, thinly sliced
Cooked peeled prawns
24 small, king variety
120 g, (baby)
¼ medium, thinly sliced into rings
Reduced fat feta cheese
120 g, crumbled
¼ cup(s), (35g), coarsely chopped
- Divide the watermelon, rocket and prawns evenly among serving plates. Sprinkle with the onion, feta and pistachios.
TIP: For a vegetarian version, use 24 pitted kalamata olives to replace the prawns.