Name: Watermelon and biltong salad
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: serving
Cuisine: Ingredients
Ingredients: 1/2 watermelon chopped; 1 cucumber halved lengthways, deseeded and sliced into half-moons; 1 handful fresh mint chopped; 1 handful fresh coriander chopped; 1 handful fresh basil chopped; 2 tbsp roasted, salted peanuts chopped; 50 g biltong; 30 ml watermelon jam; 1 lime finely grated zest; 2 lime juice only; 60 ml extra virgin olive oil; salt and freshly ground black pepper to taste; 1 watermelon cubed and deseeded; 60 ml castor sugar; 3 sprigs fresh thyme; 500 ml ginger ale

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Ingredients (16)

Salad

1/2	watermelon — chopped
1	cucumber — halved lengthways, deseeded and sliced into half-moons
1 handful	fresh mint — chopped
1 handful	fresh coriander — chopped
1 handful	fresh basil — chopped
2 tbsp	roasted, salted peanuts — chopped
50 g	biltong

Dressing

30 ml	watermelon jam
1	lime — finely grated zest
2	lime — juice only
60 ml	extra virgin olive oil
	salt and freshly ground black pepper — to taste
1	watermelon — cubed and deseeded
60 ml	castor sugar
3 sprigs	fresh thyme
500 ml	ginger ale

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Method:

SALAD

Toss all the ingredients together in a large bowl.

DRESSING

Combine the jam, lime zest and juice and oil in a small bowl or jug, then season.

Toss most of the dressing through the salad, then transfer to a large serving platter. Leave the salad to sit for a couple of minutes to absorb the flavours, then serve.

JUICE

Purée watermelon with the sugar. Pour into a jug with the thyme and ginger ale. Chill for 8 hours before serving.