Ingredients

The following ingredients have 4 Servings
  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin
  • Juice and finely grated rind of 1 lime, plus wedges to serve
  • 2 tsp extra-virgin olive oil
  • ¼ iceberg lettuce, cut into 6 wedges
  • 18 cooked prawns, peeled, deveined, tails intact
  • Poppy seeds and torn mint, to serve
  • 150 gm (½ cup) mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp crème fraîche
  • 1 tsp Worcestershire sauce
  • 1 tsp finely grated horseradish
  • Tabasco, to taste
  • 1 tsp lime juice

Instruction

  • For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.
  • Combine rockmelon and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.
  • Divide lettuce and melon among bowls, top with prawns, drizzle with dressing, scatter with poppy seeds and mint, and serve with lime wedges.