Spiced cauliflower and watermelon salad with prawns

With Moroccan-spiced cauliflower, grilled prawns and slivers of watermelon, this is a salad like no other.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Spiced cauliflower and watermelon salad with prawns
  • 1/3 cup olive oil
  • 2 tablespoon ground sumac
  • 3 teaspoon baharat
  • 2 teaspoon sweet paprika
  • 1 cauliflower, trimmed, 12 wedges
  • 16 medium green prawns, peeled, deveined, tails intact
  • 250 gram seedless watermelon, skin removed, thin slices
  • 1 cup small mint leaves
  • 1 small red onion, thinly sliced
  • 1/4 cup baba ghanoush
  • 2 tablespoon greek-style yoghurt
  • 2 tablespoon lemon juice


Spiced cauliflower and watermelon salad with prawns
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    In a small bowl, combine oil, sumac, ras el hanout and paprika. In a large bowl, toss cauliflower with half and the remaining in another bowl with the prawns.
  • 3
    Preheat a chargrill plate or barbecue on high. Chargrill cauliflower for 3-4 minutes on each side. Transfer tray. Bake for 8-10 minutes until tender.
  • 4
    Meanwhile, chargrill prawns for 2-3 minutes each side until cooked through.
  • 5
    Toss cauliflower, watermelon and prawns together on to a large platter. Scatter with mint and onion.
  • 6
    In a jug, combine baba ghanoush, yoghurt and enough lemon juice to form a runny consistency. Drizzle over salad to serve.

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