Name: Watermelon, herb and pickled ginger salad with ginger-pepper dressing
Prep time: 20 min
Total time: 20 min
Yield: 4

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

This watermelon, herb and pickled ginger salad is super-fresh and excellent on hot days. It could be served as an entrée, or alongside grilled fish or prawns.

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.

Ingredients

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 pickled ginger, drained and torn (¼ cup)

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

Method

Main

1.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.

2.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.

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.
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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