Barbecued Seafood & watermelon Salad

Barbecued Seafood & watermelon Salad

Ingredients
  • 1/4 cup fresh coriander leaves
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 long fresh red chili, finely chopped
  • 1 garlic clove, crushed
  • 3/4 cup fresh mint leaves
  • 500g large green prawns, peeled, deveined
  • 2 (about 400g) squid tubes, scored, cut into
  • 6cm pieces
  • 1kg watermelon, rind removed, thickly
  • sliced, halved
  • 1 large avocado, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 small red onion, thinly sliced
  • Dressing
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
Directions
  1. Process coriander, lemon rind and juice, olive oil, chili, garlic and 1/4 cup of the mint in a food processor until combined.
  2. Season.
  3. Combine prawns, squid and mint mixture in a glass bowl.
  4. Cover and place in the fridge for 15 minutes to marinate.
  5. Meanwhile, to make the dressing whisk the oil, lemon juice
  6. and vinegar in a small bowl.
  7. Preheat a barbecue or chargrill on medium-high.
  8. Cook the prawn mixture, in 3 batches, for 2-3 minutes or
  9. until just cooked. Transfer to a plate. Cover with foil to keep
  10. warm.
  11. Arrange the watermelon, avocado, cucumber, onion,
  12. prawn mixture and remaining mint on large platter.
  13. Drizzle over the dressing.