Deceptively simple but an absolute showstopper - just pair honeydew with prawn.
This recipe is so fresh and tasty, yet very simple. Minimal ingredients add to the unique combination that will surprise your picnic goers.
STUFFED HONEYDEW MELON WITH PRAWNS
Serves 4
1 cup pearl couscous
1 Tbsp olive oil
400g cooked prawns, chopped
½ cup chopped mint leaves
1 spring onion, chopped
Pinch salt and pepper
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Dressing
2 Tbsp lime juice
1 Tbsp olive oil
1 tsp runny honey
- In a pot of boiling salted water, cook the pearl couscous for 12 minutes or until tender. Drain and cool. Mix in the olive oil.
- Place the couscous into a large bowl. Add the chopped prawns, mint leaves and spring onions, salt and pepper.
- Slice the top of the melon and a thin sliver from the base to allow it to sit flat. Using a spoon, scoop out all the seeds and discard.
- Using the spoon, scoop out the flesh, cut it into pieces, and mix it with the couscous.
- Spoon the mixture back into the melon. Cover and refrigerate until needed.
