Dinner
Watermelon and Asian Herb Salad
Watermelon is normally best eaten by itself, but every now and then it’s nice to mix it up and serve it in a salad. I can think of no better accompaniments than the herbs of Asia and this to-die-for dressing.
INGREADIENT
- 1 sweet potato large peeled thinly sliced
- 400 g watermelon cut into chunks
- 1 bunch mint roughly torn
- 1 bunch coriander roughly torn
- 1/2 bunch Thai basil roughly torn
- 4 spring onions julienned
- 1 Lebanese cucumber cut into chunks
- 1 pinch pepper
- 1 bunch coriander whole
- 1 jalapeno chilli roughly chopped seeded
- 1/2 cup lime juice
- 1/2 cup extra virgin olive oil
- 1 spring onion trimmed
Dressing
Direction
- Salad: Blanch the sweet potato slices in a bowl of boiling water for 4 minutes. Refresh in a bowl of iced water for 4 minutes.
- Meanwhile, combine the watermelon, fresh herbs, spring onions, cucumber and a grinding of pepper in a large bowl.
- Drain the sweet potato and add it to the salad.
- Dressing: Place all the ingredients in a blender and blend until smooth.
- Pour the dressing over the salad and gently toss to combine.
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