Name: This chargrilled prawn and cauliflower salad is ready in 30 minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 1/4 cauliflower, cut into 3 wedges; 1 tablespoon olive oil; 2 teaspoons ground sumac; 1 teaspoon Baharat spice blend (or Lebanese seven spice blend); 1/2 teaspoon sweet paprika; 6 medium green prawns, peeled, deveined, tails intact; 2 tablespoons baba ganoush; 1 tablespoon Greek-style yoghurt; 1 tablespoon lemon juice; 10 0g seedless watermelon, skin removed, thin slices; 1/4 cup mint leaves; 1/4 red onion, thinly sliced

If you’re looking for a meal that feels vibrant and impressive but comes together in just 30 minutes, this chargrilled prawn and cauliflower salad is it. It’s the kind of dish that looks like it took far longer than it did – ideal for weeknights, casual entertaining, or when you want something wholesome without sacrificing bold flavour.

Ingredients

1/4 cauliflower, cut into 3 wedges

1 tablespoon olive oil

2 teaspoons ground sumac

1 teaspoon Baharat spice blend (or Lebanese seven spice blend)

1/2 teaspoon sweet paprika

6 medium green prawns, peeled, deveined, tails intact

2 tablespoons baba ganoush

1 tablespoon Greek-style yoghurt

1 tablespoon lemon juice

10 0g seedless watermelon, skin removed, thin slices

1/4 cup mint leaves

1/4 red onion, thinly sliced

Method

Step 1

Blanch cauliflower for 4–5 minutes in a saucepan of boiling salted water. Drain, refresh under cold water, then transfer to a bowl.

Step 2

In a small bowl, combine oil, sumac, Baharat spice blend and paprika. Toss half the spice mixture through the cauliflower.

Step 3

Preheat a chargrill plate or barbecue on high heat. Chargrill cauliflower for 3–4 minutes each side or until tender and grill marks appear. Set aside. Toss prawns with remaining spice mixture, then chargrill for 2–3 minutes until cooked through.

Step 4

Make a dressing by combining the baba ganoush, yoghurt and lemon juice. In a bowl, mix the cauliflower, prawns, watermelon, mint and onion. Serve with baba ganoush dressing.

*(Photography Tim Roberts; Styling Michele Cranston)*

Can I use frozen prawns?

You can use frozen prawns if that’s all you’ve got. Just make sure they’re fully thawed and patted dry before grilling. Removing excess moisture helps them char properly instead of steaming in the pan.

Can I make this ahead of time?

You can prepare the components in advance, but it’s best assembled just before serving.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.