Mike McEnearney’s grilled prawn, watermelon and tomato salad

1.For chilli salt, preheat a grill to low. Roast chillies until dark red (2 minutes; you can also dry-roast in a frying pan over low heat). Pulse chilli in a spice grinder or pound using a mortar and pestle to form fine flakes. Add salt and pulse or pound once or twice (you can make the chilli salt as coarse or as fine as you wish – just blend longer for a finer finish). Chilli salt makes more than you need, but can also be used for dishes such as tomato bread.

2.Cut tomatoes into wedges and different shapes. Place watermelon and tomato in a bowl with mint, basil and a pinch of chilli salt. Dress with oil and lime juice to taste, gently toss together and place on a serving plate or into a bowl.

3.Preheat a barbecue, preferably a natural charcoal barbecue, to high. Grill prawns for 2 minutes then turn and cook for 1 minute until prawns just turn white (do not overcook or they will go a bit tough).

4.Place grilled prawns on top of watermelon and tomato salad and top with a drizzle with of oil and another pinch or two of chilli salt. Serve with lime.