This is a lovely fresh zesty refreshing Asian style salad for a hot day. The sweetness of the melon matches well with the cool cucumber and spicy chilli, lime, coriander and mint dressing. It doesn’t keep so needs to be made and eaten soon after it’s made, so it can be all prepped ahead and then assembled last minute.

Coriander and Mint Melon Salad

Dietary: Vegan, Gluten-free | Serves 4

Prep Time: 15 minutes

Ingredients

• ½ small melon
• 1 x small cucumber
• 30g unsalted peanuts, roasted
• 1 x banana shallot, sliced thinly
• 1 garlic clove, finely chopped
• 1 medium or hot red chilli, sliced finely - reserving a pinch for garnish
• 2 tbsp white rice vinegar
• Pinch of salt
• 1 tbsp caster sugar
• 1 lime, zest and juice
• 2 tbsp coriander leaves
• 2 tbsp mint leaves, shredded
• 30g unsalted peanuts, roasted
• A few extra coriander and mint leaves for garnishing

Method

1. Using a julienne peeler or spiralizer, shred the cucumber, discarding the centre if it has a lot of seeds. Place in a sieve or colander over a bowl and mix with a pinch of salt to allow the excess juice to drain out.
2. Mix the shallot, garlic and chilli in a large mixing bowl with the vinegar, a pinch of salt, the sugar and lime zest and juice.
3. Peel and slice the melon into thin wedges and add to the dressing.
4. When you are ready to serve the salad, drain the cucumber and blot dry in kitchen towel. Stir the cucumber through the melon and dressing.
5. Add the coriander and mint.
6. Chop the peanuts roughly, and mix half through the salad.
7. Serve the salad with the remaining peanuts, chilli, coriander and mint leaves scattered over.

Delicious food photography by Rob Wicks of Eat Pictures.

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