Salade des Champs de Mer

• 2 charentais melons
• 500 g large prawns, cooked
• bunch of dill, chopped

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.