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