Thai-style Watermelon Salad
This makes a light and fresh summer salad – often all you feel like on a hot summers day
1/4 of a medium watermelon
1 small cucumber
2 handfuls of fresh coriander, leaves and some stems
2 handfuls of rocket
2 handfuls baby spinach
2 handfuls of fresh mint, leaves picked
1/2 – 1 avocado sliced
1 small bunch of radishes, finely sliced
Handful of sunflower seeds and or sesame seeds
115g feta cheese (optional, leave out for a dairy free salad)
100g slivered almonds (optional add in for dairy free salad)
a thumb-sized piece of fresh ginger, peeled and grated
1-3 red (or yellow or green) chillies (depending on spice factor of the chilli), deseeded and finely sliced
2 Tablespoons tamari (or soy sauce)
6 Tablespoons olive oil
1 teaspoon sesame oil
Juice of 3-4 fresh limes or finger limes if you can get them
Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can be bothered too (don’t worry too much, you can eat them in the salad and hardly notice). Remove half the skin from the cucumber (in stripes – it gives a striking visual effect)
Chop the coriander and mint, and place in a bowl with the rocket, spinach, watermelon, cucumber, avocado and radishes.
Put the ginger, chilli, tamari, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil – the number of limes you use will depend on how juicy they are. Adjust the dressing with chilli/lime to taste.
Place your sunflower/sesame seeds in a pan to warm through. Dress the salad just before serving (left over dressing will keep in the fridge for a couple of days, to be used on salad, noodles, or as marinade). Divide between plates and sprinkle sunflower seeds (and feta cheese or slivered almonds).