Watermelon, herb and pickled ginger salad with ginger-pepper dressing

This is a super-fresh salad that's just made for hot days. It could be served as an entrée, or alongside grilled fish or prawns.

You'll need

¼ watermelon, thinly sliced and cut into wedges 1 cup (loosely packed) coriander leaves 1 cup (loosely packed) Thai basil leaves ½ cup (loosely packed) Vietnamese mint 2 spring onions, cut into julienne 40 gm (¼ cup) pickled ginger, drained and torn   Ginger-pepper dressing ½ tsp coriander seeds ½ tsp black peppercorns 2 tbsp brown rice vinegar 2 tbsp grapeseed oil 2 tsp raw sugar 2 tsp finely grated ginger


  • 01
  • For ginger-pepper dressing, dry-roast spices in a small frying pan over medium heat until fragrant (30-40 seconds; see note), then crush with a mortar and pestle. Combine with remaining ingredients and a large pinch of salt in a jar and shake to combine. Season to taste and set aside.
  • 02
  • Combine watermelon, herbs, spring onion and pickled ginger in a bowl and toss gently. Transfer to a platter, drizzle with ginger-pepper dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spices used.

Featured in

Jan 2017

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