Name: Thai watermelon salad
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 0.25 watermelon; 2.00 fresh coriander handful; 2.00 rocket handful; 2.00 fresh mint chopped; 1.00 radishes sliced; 1.00 peanuts or sunflower seeds; 115.00 g feta cheese; 1.00 fresh ginger grated; 1.00 fresh chillies red, yellow and green, finely sliced; 30.00 ml soy sauce; 90.00 ml sesame oil; 4.00 lime juice only; 0.00 sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (13)

0.25	watermelon
2.00	fresh coriander — handful
2.00	rocket — handful
2.00	fresh mint — chopped
1.00	radishes — sliced
1.00	peanuts — or sunflower seeds
115.00 g	feta cheese

DRESSING

1.00	fresh ginger — grated
1.00	fresh chillies — red, yellow and green, finely sliced
30.00 ml	soy sauce
90.00 ml	sesame oil
4.00	lime — juice only
0.00	sea salt and freshly ground black pepper

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Method:

Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can be bothered to.
Place in a bowl with watermelon, rocket, mint and radishes.
Put the ginger, chilli, soya sauce, olive oil and sesame oil in a smaller bowl and add just enough lime juice to cut through the oil.
Season to taste.
Place your peanuts or sunflower seeds in the oven and warm through, then roughly pound them up in a pestle and mortar.
Dress the salad really quickly.
Divide between plates, sprinkle the hot peanuts or sunflower seeds over, and crumble the feta cheese over the top.