Thai Watermelon Salad


  • 1/4 of a watermelon
  • 1 handful of fresh cilantro leaves
  • 3 handfuls of arugula
  • 2 handful of fresh mint leaves
  • 1 small bunch of radishes, finely sliced
  • a handful of peanuts or sunflower seeds (i used sunflower)
  • 4oz feta cheese


  • one inch piece of fresh ginger, peeled and grated
  • 1 thai chili, finely sliced
  • 1 teaspoon soy sauce
  • 3 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 2 limes
  • sea salt and freshly ground black pepper

Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can.

Mince cilantro and mint. Place in a bowl with the arugula, watermelon, and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and juice the first lime. Season to taste, adding juice from the second lime as needed and make sure the dressing is well balanced.

Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling pin. Sprinkle nuts and feta on top of the salad, and serve

Serves 2 as a main. Adapted from Shutterbean


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s