Salade des Champs de Mer

Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is a salad of gentle flavours: fragrant melon, dill and sea fresh prawns, balanced with a squeeze of lime juice. Fran likes to use peeled prawns for this dish, while I prefer to shell my own.


  • 2 charentais melons
  • 500 g large prawns, cooked
  • bunch of dill, chopped
  • 2 tbsp olive oil
  • ½ lemon


    Cut a small section from the bottom of each melon (making a flat base to set it on). Slice the melons in half through the middle and, with a dessertspoon, scoop out the seeds. Cut into wedges and either divide between 6 plates or place on one large serving plate, then add the prawns and chopped dill. Drizzle with olive oil and a squeeze of lemon juice.