POTATO SALAD WITH PRAWNS, WATERMELON, RICOTTA CHEESE AND PUMPKIN SEEDS 

Name: Potato Salad with Prawns, Watermelon, Ricotta Cheese and Pumpkin Seeds
Cook time: 30 min
Ingredients: 4 potatoes (e.g. Salad/Baby potatoes or Small Queens potatoes) (approximately 600 g); 16 - 20 prawns 4 spring onions; 1/4 watermelon; 250 g feta; 1 tbsp olive oil; 50 g pumpkin seeds salt and pepper

Ingredients for 4

4 potatoes (e.g. Salad/Baby potatoes or Small Queens potatoes) (approximately 600 g)
16 - 20 prawns

4 spring onions
1/4 watermelon
250 g feta
1 tbsp olive oil
50 g pumpkin seeds

salt and pepper

POTATO SALAD WITH PRAWNS, WATERMELON, RICOTTA CHEESE AND PUMPKIN SEEDS 

Cooking time: 30 MIN

The watermelon gives the potato salad a deliciously fresh taste.

Wash and then plunge the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 to 25 minutes. Peel them and cut them into pieces of 2 cm.
Cut the watermelon into cubes and finely chop the spring onions.
Dry roast the pumpkin seeds in a pan.
Remove the seeds from the pan and leave to cool. Add a knob of butter to the same pan and fry the scampi briefly over a high heat. Season with salt and pepper.
Put the potato, watermelon, spring onion and pumpkin seeds in a bowl. Add the feta cheese and mix everything together. Drizzle with olive oil and season with salt and pepper.
Serve with the fried scampi.