This refreshing salad can also be made with leftover turkey, ham or even smoked white fish, flaked into chunky pieces.

Ingredients

• 1 tsp crushed garlic
• ¼ cup olive oil
• 500 grams large shelled green prawns
• 1 medium-sized rock melon, halved
• ½ honeydew melon
• ½ telegraph cucumber
• grated rind and chopped flesh 1 orange
• 2 tblsp each chopped coriander and mint
• 1 tblsp honey
• 2 tblsp wine vinegar

Method

1. Warm the garlic in the oil in a frying pan and when the oil is hot and fragrant, discard the garlic. Add the prawns and cook over a moderately hot heat for 2 minutes or until the prawns are pink on all sides. Set aside.
2. Scoop the melons into balls or dice the flesh. Halve the cucumber and run a teaspoon down the centre to scoop out the seeds. Dice the flesh.
3. Toss together the prawns, melons, cucumber, orange, herbs, honey, vinegar and season with a pinch salt.