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.
- 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)
- 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
- 1For 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.
- 2Combine 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.