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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.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation plus dry-roasting, cooling

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.

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.

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  • Author: Lisa Featherby