Thai Watermelon salad

Thai watermelon salad

  • serves 4
  • Easy

Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer

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*This recipe is gluten-free according to industry standards

Ingredients

  • palm sugar or soft brown sugar 3 tbsp
  • fish sauce 5 tbsp
  • garlic 2 cloves, roughly chopped
  • bird’s eye chilli 3
  • lime 1 1/2, juiced
  • watermelon 500g, seeds removed and cut into chunks
  • roasted peanuts 1 tbsp, roughly chopped
  • mint a handful of leaves, shredded
  • Thai basil a handful of leaves, shredded

Method

  • Step 1

    Mix the sugar into the fish sauce.

  • Step 2

    In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again.

  • Step 3

    Tip into a bowl with the watermelon and toss everything together.

  • Step 4

    Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot!

Nutritional Information

  • Kcals 131
  • Fat 2.4g
  • Saturates 0.5g
  • Carbs 22.6g
  • Sugars 20.9g
  • Fibre 0.6g
  • Protein 4.4g
  • Salt 3.7g
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