As it says, that sometimes, the simplest dishes are the best: grilled prawns paired with a simple rocket and melon salad, drizzled with a simple balsamic dressing before serving.

Shell and de-vein the prawns, then rinse well and drain on kitchen paper. Set aside until required.

Add the balsamic vinegar, honey, sea salt and pepper to a mixing bowl. Gradually mix in the olive oil until incorporated, then set aside.

Place the rocket leaves in a large bowl of iced water and leave to refresh for 10 minutes. Meanwhile, sprinkle some salt on the prawns in a bowl. Add the chopped dill and olive oil and mix to combine.

Preheat the grill. Line an oven tray with parchment paper and lay the prawns on top. Cook the prawns under the grill for 1-2 min on each side, then remove and set aside.

Drain the rocket well and divide between 4 plates. Top with the diced melon and grilled prawns, drizzle over the dressing and serve immediately.

Enjoy!