Thai Watermelon Salad

1/4 watermelon
2 handfuls of fresh cilantro, leaves picked
2 handfuls of arugula
2 handfuls of fresh mint, leaves picked
1 small bunch of radishes, finely sliced
a handful of peanuts or sunflower seeds
4 oz feta cheese


For the dressing
a thumb-sized piece of fresh ginger, peeled and grated
1 red, 1 yellow and 1 green chilli, deseed and finely sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
6 tablespoons olive oil
juice of 3-4 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 be bothered to. Place the cilantro in a bowl with the arugula, mint, watermelon and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil - the number of limes you will use depend on how juicy they are. Season to taste 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. Dress the salad really quickly. Divide between the plates, sprinkly over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.

Enjoy with a glass of chilled ginger lemonade.
Serves 4

onion salad