|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|
|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|
all the ingredients together in a large bowl.
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.
with the sugar. Pour into a jug with the thyme and ginger ale. Chill for 8
hours before serving.