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Prawns in Melon

Deliciously cool and refreshing for a summer lunch, this recipe could also be served as an unusual starter for eight people.

ingredients

serves 4
2 small melons
4 medium tomatoes 1 small cucumber
1 orange
Juice of half a lemon 4 tbsps light vegetable oil
3 tbsps double cream
2 tbsps chopped fresh mint, reserve 4 sprigs for garnish Pinch of sugar
Salt and pepper
1 tsp chopped fresh lemon thyme, optional
225 g (8 oz) peeled prawns
90 g (3 oz) toasted flaked almonds

method

1. Cut the melons in half through the middle, remove the seeds and scoop out the flesh with a melon bailer, or spoon. Leave a 0.5cm (1/4 inch) border of fruit on the inside of each shell.

2. Cut the melon flesh into 1 cm (1/2 inch) cubes, or leave in balls. Peel the tomatoes and remove the seeds. Cut the flesh into strips. Peel the cucumber, cut into half lengthways and then into 1 cm (1/2 inch) cubes. Peel and segment the orange.

3. In a large bowl, mix together the lemon juice, oil and double cream. Stir in the mint, sugar, salt and pepper and thyme, if using. Add the prawns and the fruit and vegetables, and mix thoroughly to coat evenly with the dressing.

4. Pile equal quantities of fruit and prawn mixture into the two shells and chill well.

5. Serve garnished with the reserved mint sprigs and the almonds.

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