So after months of planning, I’m finally on the road. I arrived in Queensland today, I’m pretty sure the sun came out as I crossed the border. Walking around the streets and breathing in the flowery, warm air is making me very happy. We’ve got lots to look forward to!
I just spent the last couple of days in beautiful Lennox Heads, surfing, walking, laying in the sun and dreaming of the delicious tropical ingredients that await. I’m looking forward to the challenge of creating delicious meals with limited pantry ingredients; so here is my first of many fresh, simple and delicious meals to come.
If you like, you can replace the prawns with crispy, fried pieces of speck; it’s seriously delicious. Or, you can leave meat out entirely and still have a very satisfying and tasty vegetarian meal. Replace the spelt crisps with any type of bread, or use a gluten free alternative if need be.
1/2 a small or 1/4 of a large watermelon, cubed
1/2 red onion, thinly sliced
1 bunch of mint, leaves picked
1 cup kalamata olives, pitted
2 limes, 1 juiced and 1 quartered for serving
1/8 cup macadamia oil, plus extra for drizzling
salt and pepper
185g firm feta, cubed
20 cooked king prawns, peeled (leave tails on for presentation if you like)
4 spelt mountain bread wraps
Pre-heat the oven to 180 degrees celcius. Line two baking trays. Cut the mountain bread into triangles and place on trays without overlapping. Drizzle with macadamia oil and sprinkle with salt. Bake for about 10 mins or until crispy. Remove and allow to cool.
In a large bowl combine the watermelon, onion, 3/4 of the mint leaves, olives, prawns, lime juice, macadamia oil, and salt and pepper. Gently toss to combine.
Turn salad out onto a serving platter and top with the feta, remaining mint leaves and quartered lime.
Serve with the spelt crisps, drizzle individual servings with extra lime juice and a fresh crack of salt and pepper. Enjoy!