SERVES 4 

INGREDIENTS:

FOR THE SEAFOOD:

1/2 Cup Coriander Leaves (chopped finely)

1/2 Cup Mint Leaves (chopped finely)

2 tsp. Lemon Zest

2 TBLS Lemon Juice

*1 Red Chilli (finely chopped)

2 Garlic Cloves (crushed)

500g Green Prawns (peeled, deveined & tails on)

2 Squid Tubes (scored, cut into 5 cm strips)

FOR THE SALAD:

1 Kg Watermelon (rind removed, cubed 4cm)

1 Cucumber (skin removed, ribboned)

1 Red Onion (thinly sliced)

FOR THE DRESSING:

1 1/2 TBLS Olive Oil

1 TBLS Lemon Juice

2 tsp. Apple Cider Vinegar

S&P (season to taste)

METHOD:

1. Whisk together coriander, lemon rind, lemon juice, olive oil, garlic, chilli and 1/4 cup of the mint. Season with S&P. Mix through squid and prawns and toss until seafood is well coated. Set aside in the fridge for 10-15 minutes.

2. Whisk the olive oil, lemon juice and apple cider vinegar, and season with S&P. Set dressing aside.

3. Heat a heavy based non-stick fry pan or griddle pan over a high heat. Cook the marinated seafood in 3-4 batches for 2-3 minutes or until cooked.

4. Arrange watermelon cubes, cucumber, red onion, seafood and remaining mint on a large platter, drizzle with dressing and toss to combine.

*OPTIONAL