What is not to like about this salad? I love watermelon and I surely love prawns. Put them together and you have a superb salad on a lovely summer day.

• 2 small fennel bulbs, trimmed.
• 2 garlic cloves
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1 tsp. pink peppercorns
• 1 orange, zest and juice
• 1 cup white wine
• 2 1/2 cups water
• pinch of salt
• 1 1/2 lbs. prawns, shelled and deveined, keep tails on
• 3 tbsp. olive oil
• 1 tbsp. raspberry vinegar
• 2 cups watermelon, cubed, seeds removed
• 1 cup cantaloupe, balled
• 1 small head frisee lettuce (only the inner leaves)
• 1 head butter lettuce
• 1 tbsp. chopped fresh tarragon

Thinly slice 1 fennel bulb and place in a saucepan. Add the garlic, fennel seeds, coriander seeds, peppercorns, orange zest and juice, wine and water, couple pinches of salt. Place over a medium heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer the broth for 20 minutes.

Add prawns to broth and cook, uncovered for about 4 minutes (until pink and curled). Remove pan from heat and allow the prawns to marinate in the warm broth for 15 minutes. With a slotted spoon transfer the prawns to a bowl and refrigerate until chilled. Strain broth and keep 1 cup.

To make your dressing, place the reserved broth in a small saucepan and bring to a boil over high heat. Bring to a rolling boil and reduce to 2 tbsp. (10-15 minutes). Transfer to a bowl and whisk in the olive oil and vinegar. Season to taste.

Thinly slice the remaining fennel bulb and add to a large bowl with the fruit, frisee and prawns. Drizzle the dressing and toss gently to combine.

Line serving plates with a few butter lettuce leaves. Spoon salad over the top. Garnish with the chopped tarragon.

This will serve 8 people.