Directions
- Start by making the dukkah. Add the sesame seeds to a dry pan over medium heat, and cook, stirring, for 2-3 minutes until nutty and fragrant. Transfer to a small bowl.
- Add the coriander seeds, cumin seeds and fennel seeds to the pan and return to a medium heat. Cook, stirring, for 2-3 minutes until fragrant. Transfer to a pestle and mortar and bash to coarsely grind.
- Add to the sesame seeds along with chilli flakes and salt, and stir well.
- To cook the corn, add to a saucepan and cover with water. Bring to a boil and cook for 2 minutes, until vibrant. Drain and set aside to cool, before slicing off the kernels.
- Prepare your barbecue and grease your hot plate or grill plate. Add the prawns and cook for 5-6 minutes, flipping halfway, until pink and developing char on each side. Remove and set aside.
- Grease the plate again and add the watermelon slices. Cook for 4-5 minutes, flipping halfway, until developing char on each side. Remove and allow to cool slightly, before removing the rind.
- To make the dressing, whisk everything together to combine.
- To assemble, pile the rocket over your serving platter. Scatter over the red onion, corn kernels, prawns, watermelon and brie. Pour over the dressing and sprinkle over a few spoonfuls of dukkah. Serve at room temperature or chilled.
Featured Products
45 mins
Prep time
20 mins
Cook time
25 mins
Serving
4 people
Difficulty
Medium
Total time
Ingredients
- 1 LeaderBrand Corn Cob, husk and silk removed, snapped in half
- ¼ large LeaderBrand Watermelon, cut into small wedges
- 3 large handfuls LeaderBrand Wild Rocket
- 150g peeled prawns
- 1 red onion, thinly sliced
- 50g brie, diced
BLACK SESAME DUKKAH
- 2 tbsp black sesame seeds
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- ½ tsp salt
LIME DRESSING
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ tsp salt
SUMMER RECIPES
NEED RECIPE INSPIRATION?
.