Karen Martini's salted watermelon, prawn & feta salad

Having played around with many versions of this salad, and although she loves the crunch of the watermelon on it's own, the salted and pressed version provides a deliciously intense contrast that she adores. Whether you want to add the gentle glavour of fresh prawns or leave them out for a vegetarian option, the salty feta, which balances the sweetness, and a hint of anise, you've got "summer on a plate," says Martini. 

Ingredient

• 3 tbsp ouzo (or pastis)
• 1½ tbsp caster sugar
• Salt flakes and freshly ground black pepper
• 1 kg seedless watermelon
• 2½ tbsp extra-virgin olive oil
• Juice of ½ lemon
• 1 handful of dill fronds
• 1 handful of mint leaves, torn
• 800 g cooked prawns, peeled and deveined, tails on
• 4 spring onions, white part only, finely sliced on an angle
• 150 g feta

Method

Combine the ouzo, sugar, a tablespoon of salt and half a teaspoon of pepper in a small bowl. 

Trim the rind off the watermelon and cut out two 3-centimetre-thick squares, about 10 centimetres on each side. 

Cut the rest of the watermelon into large dice and reserve. 

Place the two squares of watermelon into a large ziplock bag sitting next to each other (not stacked) and pour in the ouzo mix. Press the air out of the bag, seal and sit flat on a plate. Place another plate on top to weigh it down and refrigerate overnight. 

Food Photography: Mark Chew

NEXT: Fire up the barbecue for more summer feeds with these BBQ chicken skewers.