Cut half a seedless watermelon into slices that are 1.5 to 2 cm thick, then use a 3cm diameter glass or cutter to cut out discs from the slices. Crumble 250g feta in a bowl and mix with 3 tablespoons shredded mint. (Both of these steps can be done ahead of time and refrigerated separately.) When ready to serve, top each watermelon disc with some of the feta mixture and a small cooked, peeled prawn.
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