Watermelon, Persian feta, prawn and herb salad #yum

This is a sensational but easy salad to whip up for a summery Sunday lunch.
Who knew watermelon would love prawns and feta so much? Gourmettraveller!

You need for about 6 fashionista and 25 models

1 tbsp olive oil
16 medium uncooked prawns, cleaned, tails intact
¾ cup (loosely packed) each mint, coriander and flat-leaf parsley
½ cup (loosely packed) chervil
¼ Spanish onion, very thinly sliced on a mandolin and soaked in iced water for 2 minutes ((if you can be bothered)
2 tbsp lemon juice
60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
400 gm watermelon, cut into thin triangles
100 gm Persian feta, coarsely crumbled
Seeds of ¼ pomegranate

•    Slip into Prada black onesie.
•    Pull on Balenciaga stud gladiators.
•    Pour a big fat wine. Guzzle.
•    Heat olive oil in a frying pan over medium-high heat.
•    Season prawns to taste, add to pan in batches and fry, turning occasionally, until golden as a Chloe bag and just cooked through (2-3 minutes), then set aside.
•    Get Bradley Cooper to chop up all the herbs and then chop up the onion as thinly as possible #supermodelsize
•    Pour another wine. Relax it’s Friday.
•    Chop up the watermelon into thin triangles like your Eres bikini.
•    Now combine herbs, drained onion, lemon juice and extra-virgin olive oil in a bowl, season to taste, toss to combine and set aside.
•    Arrange watermelon chicly on a platter, top with prawns.
•    Then accessorise with feta, pomegranate seeds and herb salad.
•    Drizzle with extra-virgin olive oil, season to taste and serve.
•    So chic !