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Thai watermelon salad

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 14
Servings 4


  • 0.25
    of a watermelon
  • 2
    handfuls of fresh coriander, leaves picked
  • 2
    handfuls of rocket
  • 2
    handfuls of fresh mint, leaves picked
  • 1
    small bunch of radishes, finely sliced
  • 1
    handful of peanuts or sunflower seeds
  • 115
    feta cheese
  • 1
    x thumb-sized piece of fresh ginger, peeled and grated
  • 1
    each, red, yellow and green chilli, deseeded and finely sliced
  • 30
    soya sauce
  • 90
    sesame oil
  • 4
    limes, the juice of
  • sea salt and freshly ground black pepper


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.


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