Ingredients:
¼ cup extra virgin olive oil
2 tablespoons white balsamic vinegar
750g cooked prawns, peeled, tail intact (16 large peeled prawns)
1 medium wedge seedless watermelon, cubed
100g goats cheese or feta, cubed
½ cup mint leaves
1 bag of fresh baby rocket leaves
1 Mix the olive oil, vinegar and salt and pepper in a bowl.
2 Add the prawns, and toss well. Add the rocket and mint and gently mix.
3 Place the prawn and lettuce mix on a platter, sprinkle over the feta or goats cheese and top with the seedless watermelon cubes. Drizzle the remaining dressing over the salad and serve immediately.
