Watermelon and biltong salad

Drum
4-6 servings Prep: 5 mins, Cooking: 8 mins By Hope Malau
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Ingredients (15)

watermelon — chopped
1 cucumber — halved lengthways, deseeded and sliced into half-moons
fresh mint — handful, chopped
fresh coriander — handful, chopped
fresh basil — handful, chopped
2 roasted, salted peanuts — chopped
BILTONG
30 ml watermelon jam
1 lime — finely grated zest
2 lime — juice only
60 ml olive oil — extra virgin
salt and freshly ground black pepper — to taste
1 watermelon — cubed and deseeded
60 ml castor sugar
3 sprig fresh thyme
500 ml ginger ale
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Tap for ingredients

Method:

1 SALAD

Toss
all the ingredients together in a large bowl.

2
DRESSING

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

3
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.

4 JUICE

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



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