Prawn and Melon Salad

Recipe

Serves:  4 people | Prep time:  10 minutes

British | Gluten Free | Lunch

Ingredients

• 1 Galia Melon
• 325g pack frozen Cooked and Peeled Prawns
• 150g Mayonnaise
• 20g Tomato Purée
• 5ml Brandy
• ½ tsp Paprika - plus more to serve
• 5ml Lemon Juice
• Dash of Worcestershire Sauce
• Baby Spinach (optional)

Method

1. Defrost the prawns.
2. In a bowl, mix the mayonnaise, tomato purée, Worcestershire sauce, brandy, lemon juice and paprika together.
3. Pat dry the prawns with some paper kitchen towel and add to the mayonnaise mix, folding through.
4. Cut the melon in half and scoop out the seeds. Using a melon baller, scoop out the flesh.
5. Divide the melon and prawns between 4 small glass bowls, sprinkle with a little more paprika.
6. Serve with baby spinach for a fuller dish.