Summer Prawn Salad with Caramelised Macadamias

Summer Prawn Salad with Caramelised Macadamias


Caramelised macadamias:

2 Tbs brown sugar
3 tsp cold water
1 cup macadamias, roughly chopped

Macadamia salad dressing:

1/4 cup macadamia oil
2 Tbs lemon juice
1 tsp brown sugar
Salt and pepper to taste


12 large cooked prawns, peeled leaving tails intact
1 red onion, peeled and thinly sliced
2 red chillies, finely sliced
4 radishes, finely sliced
750g watermelon, cut into 3cm wide wedges, rind removed
150g feta, crumbled
1/4 cup mint leaves, torn


Preheat the oven to 180 C fan-forced. Line a baking tray with non-stick baking paper.

To make the caramelised macadamias, combine sugar and water in a bowl. Add macadamias and toss to coat in the sugar mixture. Place the nuts on the baking tray and roast for 8 minutes or until crisp and caramelised.

Set aside to cool.

Salad dressing:

Combine all the dressing ingredients in a glass jar with a lid and shake well. Set aside.


In a medium bowl, combine the prawns, onion, chillies and radishes and pour over the dressing.

Lay the watermelon wedges on a serving plate and top with feta and the prawn mixture.

Sprinkle with caramelised macadamias and mint leaves. Serve immediately

Credits: Australian Macadamias

Photo Credits: Australian Macadamias

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