Take a large bowl and pour in 2 tablespoon extra virgin olive oil, fresh juice of one lemon, and 1 tablespoon of clear honey. Top the ingredients with 2 tablespoon of chopped fresh mint. Now, add in salt and pepper to taste. Whisk together these dressing ingredients thoroughly until they are smooth.
Add 400 g of cooked peeled tiger prawns into the mint-honey dressing and toss until all prawns are coated well. Cover the bowl with a plastic wrapping sheet and place it in the refrigerator for 30 minutes to 1 hour in order to marinate it completely.
Remove the prawn-mixture after completely marinated and add 600g of cubed mango slices, 340 g of cubed melon and 8 halved cherry tomatoes to it.
Gently toss the ingredients to mix them.
Grab a large shallow serving dish and put together the cucumber slices and rocket leaves around the corner of the plate.
Now, take a large ladle and spoon the Prawn, Melon and Mango Salad into the center of the serving dish and sprinkle the chopped fresh mint leaves on the top of the salad. Serve.