Tiger prawn, watermelon and herb salad As soon as there are a few rays of sunshine, watermelon seems to appear everywhere these days, from Martinis to... well, salads like this one. Cool, refreshing and pleasingly pink and green, it's verging on addictive. 320g/11oz pre-cooked tiger prawns, halved 800g/1½lb watermelon, flesh scooped with a spoon 75g/3oz roasted cashew nuts, roughly chopped ½ bunch basil, leaves picked ½ bunch mint, leaves picked ½ bunch coriander, leaves picked 1 tbsp fish sauce 1 tbsp soy sauce 1 tbsp lime juice 1 tbsp light-flavoured oil 1 tbsp rice vinegar 1 chilli, finely sliced 3 spring onions, finely sliced Pinch white sugar Start by making the dressing: place all the ingredients in a bowl and whisk to combine. Balance the flavours with more of the fish sauce or sugar as suits your and your guests' taste. Now pile the prawns and watermelon on to your serving platter. Just before serving, add the cashews and herbs then pour over the dressing. Serve immediately with any leftover dressing.