Sizzling, smoky prawns straight from the grill team with fresh, cool melon, salty feta, creamy avocado and lemony mint dressing.

Ingredients
Feeds 6. Takes 30 mins.


1 green melon
1 avocado
1 lemon, halved
250g feta cheese, rinsed
12 raw king prawns in shells
100g rocket leaves
12 Greek pickled chillies

FOR THE DRESSING

3tbsp extra-virgin olive oil
2tbsp lemon juice
Sea salt
Freshly ground black pepper
2tbsp finely chopped mint leaves

Peel the melon and slice. Cut the avocado in half lengthwise, remove the stone and peel. Slice the avocado and squeeze over lemon juice. Cut the feta cheese into cubes.

Whisk the olive oil, lemon juice, sea salt and pepper with the mint leaves. Brush the prawns in their shells with a little olive oil and grill on both sides until pink and scorched. Drizzle with lemon juice and set aside.

Strew the rocket leaves over six dinner plates. Casually arrange the melon, avocado and feta cheese on top. Drizzle with the dressing and arrange the prawns (peeled or unpeeled) and the pickled chillies on top. Supply finger bowls if serving the prawns unpeeled.

THE WINE A mouthwateringly juicy Gascon white — 2002 Marc Ducourneau, Vin de Pays des Côtes de Gascogne, whose zesty, herby, floral, gooseberry- spiked palate is a barbecue delight and equally happy with either the pick-up sticks or the grilled prawn salad.
Alternatively, with these assertively flavoured appetisers, go for a herby pink such as the bold, verdant 2002 Kiwi Cuvée Rosé, Vin de Pays du Jardin de la France, whose pale pinky red will look pretty alongside the prawns.

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