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

AT A GLANCE

  • Serves 4 people

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 (¼ cup) pickled ginger, drained and torn
  •  
  • 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
01   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.
02   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.
NoteTo 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.

Topics:

GINGER, WATERMELON, WATERMELON, GINGER, FEATURE RECIPE

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2017

Jan 2017

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