Salted watermelon salad with mint, almond, cucumber and chilli

  • Side
  • 6–8
  • 20 minutes
Not yet rated

We devour copious amounts of watermelon every summer, but this salad provides an interesting little twist on a classic. Salting the watermelon actually enhances the sweetness, and with bags of freshness coming through from the cucumber, mint and lime, and the gentle prickly heat of chilli looming in the background, this is a fantastic fresh salad to break out on a summer's day. In fact, this is one of our favourite summer vegan recipes – click the link for more.

First published in 2019

This salad is inspired by watermelon sold out of stalls in lots of Mexican towns; in Mexico they often dust watermelon in salt and chilli – the combination enhances the watermelon's sweetness and fresh, juicy flavour.

The key with a salad like this is to hit that perfect balance of sweet, sour, salty and spicy – everyone's palate is different so feel free to play with the amounts to get the flavour right for you. Pul biber is a coarse Turkish chilli with loads of fruity flavour – it works really well in this dish but again, play around with other types of chilli to find ones you like!





Preheat your oven to 180ºC/gas mark 4
Start by toasting your almonds – spread them out on a baking tray and toast them in the oven for 5–10 minutes until they're a nice light brown
Dice your cucumber – we like to peel it and aim for 1.5cm dice but you can slice it however you like
Now cut your watermelon into slices and remove the rind. Again, we like to cut it into irregular shapes but you can slice it up however you like. Sprinkle with sea salt and chilli
Combine lime juice, extra virgin olive oil, a pinch of salt and a pinch of caster sugar and whisk together to make a dressing
Start by plating the watermelon and cucumber, and dress with crushed toasted almonds, lime dressing and fresh mint leaves. Add a sprinkling of pul biber if you're using, and a bit of extra sea salt and chilli powder to your taste

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