Savoury sal­ads and sweet treats star­ring this juicy sum­mer favourite.

Homes+ (Australia) - - CONTENTS -


MAKES 16 PREP 15 MINS + 2 HRS TO MAR­I­NATE COOK 5 MINS 80¢ EACH ✚ 2 tbsp veg­etable ✚ 16 (500g) or olive oil un­cooked

✚ 1 tsp Mex­i­can prawns, peeled, chilli pow­der de­veined

✚ 1 tsp sweet ✚ 1 tbsp chopped pa­prika flat-leaf pars­ley ✚ 1 tsp ground ✚ 400g seed­less co­rian­der wa­ter­melon, ✚ 1 clove gar­lic, peeled, cut into crushed bite-size pieces

ONE Com­bine oil, chilli pow­der, pa­prika, co­rian­der and gar­lic in a shal­low dish. Add prawns; stir to coat in spice mix­ture. Cover with plas­tic food wrap. Chill for 2 hrs to mar­i­nate.

TWO Pre­heat a bar­be­cue plate to high. Cook prawns for 5 mins or un­til browned and cooked. Trans­fer prawns to a heat­proof bowl. Sea­son with salt, then add pars­ley; mix well.

THREE Thread prawns and wa­ter­melon onto cock­tail tooth­picks. Serve.

BUY Make sure you choose whole wa­ter­mel­ons that have a hard skin and no cuts, blem­ishes or bruises. When cut, the flesh should be bright pink or red (no white streaks).

EAT Wa­ter­melon is ready to eat when you buy it – it won’t con­tinue to ripen.

STORE You can keep whole wa­ter­mel­ons at room tem­per­a­ture for a short pe­riod, or chill them in the fridge for up to 1 week. Once cut, use within 3 days.


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