Prawn and watermelon salad
This prawn and watermelon salad is naturally gluten free, dairy free, and perfect for a quick, fresh meal. Made with ready to eat prawns, juicy watermelon, peppery watercress, crispy roasted chickpeas, cashews, mint, chilli flakes, and lime juice.
It’s ideal for warm days when you want something fresh and simple to prepare.
Why this works
It’s the kind of meal that feels light but actually keeps you going — ideal for lunch or an easy dinner.
High-protein prawns help keep you full and support steady energy
Chickpeas adds fibre + slow-release carbs to avoid energy crashes
Healthy fats from cashews + olive oil support hormones and satiety
Watermelon + lime keep it fresh, hydrating, and easy to eat
Mint + chilli support digestion and add flavour without needing heavy dressings
Creamy Dijon sardine power bowl
Ingredients
Serves 1-2
2 large handfuls watercress
200-250g ready-to-eat shelled prawns
300g watermelon, cubed
1 tin chickpeas (drained and dried)
2 small handfuls of cashew nuts
Drizzle of olive oil
1 tsp Sea salt
½–1 tsp chilli flakes (adjust to taste)
Small handful fresh mint, chopped
Juice of 1 lime
Method
Preheat oven to 180°C.
Pat chickpeas dry, place on a tray with olive oil and sea salt. Roast for 25–30 minutes until crisp, shaking halfway through.
On a separate tray, toast the cashew nuts for 8–10 minutes until lightly golden.
To serve, add watercress, watermelon, prawns, roasted chickpeas, and cashews.
Sprinkle over chopped mint and chilli flakes.
Squeeze over fresh lime juice and toss gently to combine.
Serve straight away while the chickpeas are still crunchy.
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