Prawn & melon salad

• garlic clove↗1
• coriander stems↗a handful of

  or roots

• golden caster sugar↗1 tsp tsp
• red chilli↗1

  deseeded, plus 1 tsp chopped to garnish

• root ginger↗2cm/¾in piece of

  peeled and roughly chopped

• limes↗juice of 3

  juice of 3 and 1½ oranges

• small watermelon↗1

  weighing about 1.8kg/4lb

• large cooked and peeled tiger prawns24
• spring onions↗4

  finely sliced

• trimmed stems of lemongrass2

  finely sliced

• root ginger↗4cm/1½in

  peeled, cut into fine matchsticks

• lime↗zest of 1

  zest of 1

• lime leaves3

  shredded (optional)

• coriander and minta handful each of

  a handful each of leaves, chopped

• roasted salted peanuts↗100g g

  or cashews, to garnish

Step-by-step instructions

1. 1

   Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.

2. 2

   Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.

3. 3

   Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.

4. 4

   To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.