Chef's Recipes

Three Blue Ducks' watermelon and radish salad

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

By Darren Robertson & Mark LaBrooy
  • 15 mins preparation
  • Serves 6 - 8
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Watermelon and radish salad
"This is a super-simple salad made with the freshest ingredients we can lay our hands on - sweet watermelon, plus crunchy radishes straight from The Farm," says Robertson. "It's fresh and acidic - perfect with rich, sweet meats like the spicy pork."


  • 200 gm watermelon flesh, coarsely chopped (1¼ cups)
  • 12 baby red radishes, scrubbed, cut into wedges or quartered, depending on size
  • 2 Lebanese cucumbers, peeled and coarsely chopped
  • 2 vine-ripened tomatoes, coarsely chopped
  • 1 cup each mint and coriander
  • 1 jalapeño chilli, very thinly sliced
  • 2 tbsp olive oil
  • Juice of 1 lime


  • 1
    Mix watermelon, radish, cucumber, tomato, herbs and chilli in a large bowl, then add oil and lime juice to taste. Season to taste, toss to combine and serve.