We are very fortunate to be in the Southern Hemisphere right now, enjoying warm summer days, long evenings and an abundance of fresh produce right when we feel like a bit of light relief after the excesses of Christmas. This simple salad combines sweet, juicy watermelon, a little chilli for heat and a zingy sake dressing. Great on its own, as a side for grilled chicken or fish, or, add some fried haloumi for a more substantial salad.
Watermelon salad
Photographer: Adam
Serves 4
INGREDIENTS
Salad
1 long cucumber, deseeded
2 medium or 3 small fennel bulbs
800g watermelon (about ¼ of a whole melon), seeds removed
Generous handful mint leaves, roughly chopped
Zest of 1 lime
2 long red chillies, finely sliced
Dressing
50 ml sake
Juice of 2 limes
1 tbsp honey
2 tbsp olive oil
Salt and Pepper
—
Lime wedges to serve
METHOD
Salad
1. Finely slice cucumber. Remove outer leaves and top from fennel bulbs, and finely slice. Cut watermelon into roughly 3cm cubes.
2. Combine cucumber, fennel, watermelon and mint in a medium-sized mixing bowl. Add chilli and lime zest and mix to combine. Chill until ready to serve.
Dressing
Combine all ingredients and mix well. Season to taste.
—
Dress salad immediately before serving.
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