Asian-style watermelon salad

Name: Asian-style watermelon salad
Total time: 15 min
Yield: 6 to 8 as a starter or side
Ingredients: 20 g sesame seeds; ½ a watermelon; 1 bunch of breakfast radishes; ½ a bunch of fresh mint (15g); 1 lime optional; ½ a clove of garlic; 5cm piece of ginger; 1-2 fresh red chillies; 2 limes; 1 tablespoon low-salt soy sauce; 1 tablespoon sesame oil

With spicy soy dressing

“Watermelon is just so refreshing in summer, and the crisp radishes, fresh mint and chilli hum from the dressing make this incredible. It really reminds me of the food in Los Angeles. ”

Serves 6 to 8 as a starter or side

Cooks In15 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 82 4%
Fat 4.5g 6%
Saturates 0.8g 4%
Sugars 9g 10%
Salt 0.2g 3%
Protein 1.6g 3%
Carbs 9.3g 4%
Fibre 0g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

20 g sesame seeds
½ a watermelon
1 bunch of breakfast radishes
½ a bunch of fresh mint , (15g)
1 lime , optional
SPICY DRESSING
½ a clove of garlic
5cm piece of ginger
1-2 fresh red chillies
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon sesame oil

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Jamie Magazine

By Jamie Oliver

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Method

Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.