Prawn, haloumi and watermelon salad.

Recipe

Love my 'V-Cutter'.

You'd think the Germans could come up with a more creative name for their whizz bang mandolin. If one didn't know better, they might think it's a female circumciser! This tool makes Ottolenghi's delicious Seafood, Fennel and Lime Salad so easy that we knocked it out two weekends in a row. Ottolenghi, The Cookbook (p.135)

RECIPE

2 small fennel bulbs
½ red onion, very thinly sliced
Juice and zest of 1 lime
2 garlic cloves, crushed
2 tbsp chopped dill
2 tsp chopped parsley
1 mild chilli, finely chopped
4 tbsp olive oil
¼ tsp salt
350g baby squid, cleaned
8 tiger prawns, peeled and deveined
3 tsp sumac (If you can get it!)
2 tbsp chopped coriander
Pomegranate seeds for garnish (optional)

Method

Trim the bases and tops of the fennel bulbs. Slice widthways as thinly as you can. A mandolin is great for this. In a large bowl, mix the fennel and onion with the lime juice and zest, garlic, dill, parsley, chilli, 2 tbsp of the olive oil and the salt. Set aside.

Place a heavy iron pan (preferably a griddle pan) on a high flame and leave for a few minutes until piping hot.  Meanwhile, mix the squid and prawns with the remaining 2 tbsp olive oil and a pinch of salt.  Grill the seafood in small batches, turning over after 1 minute, then cooking until just done (roughly 1 more minute for the squid and 3-4 for the prawns). Remove to a chopping board and slice the squid into thick rings. Either leave the prawns whole or cut in half.

Add the seafood to the bowl and toss with the fennel and onion mixture.
To serve, stir in the sumac ( if you have it) and coriander then taste and, if necessary, adjust the seasoning. A few scattered pomegranate seeds make a beautiful garnish.
This salad can be kept in the fridge for a day.