Bart's Recipes
Pat the prawns dry and mix them with a tablespoon of olive oil, some lime zest, salt, and black pepper. Let them sit for ten minutes while you prepare the rest.
Slice the red onion into paper-thin half rings and place them in a small bowl with the juice of half a lime and a pinch of salt. This brief acidic bath removes the sharp sulfur compounds from the onion, making it mild and slightly crunchy instead of dominant.
Cut the watermelon into two-centimeter cubes and the cucumber into half-moons. Dry-toast the pumpkin seeds in a frying pan until they start to pop, then let them cool.
Heat a grill pan until smoking hot and grill the prawns for one and a half minutes per side. They are ready as soon as they turn from translucent to opaque and curl into a loose C shape. If they curl into a tight O, they are overcooked and will become tough.
Arrange the lamb's lettuce on a large plate and nestle the watermelon and cucumber in between. Place the prawns on top and crumble the feta over everything.
Mix the marinated onion with the remaining olive oil and the leftover lime juice, and spoon this over the salad. Finish with thin rings of red chili pepper, the pumpkin seeds, and plenty of torn mint.
