Salted watermelon salad with mint, almond, cucumber and chilli
by
- Side
- Easy
- 6–8
- 20 minutes
PT20M
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.
Ingredients
- 100g of blanched almonds
- 1/2 cucumber
- 1 watermelon , approximately 2kg
- flaky sea salt , to taste
- chilli powder , to taste
- 30ml of lime juice
- 90ml of Carapelli Extra Virgin Olive Oil
- 1 pinch of salt
- 1 pinch of caster sugar
- 1 handful of fresh mint leaves
- 1 pinch of pul biber chilli flakes , optional
Method
1
Preheat your oven to 180ºC/gas mark 4
2
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
3
Dice your cucumber – we like to peel it and aim for 1.5cm dice but you can slice it however you like
4
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
5
Combine lime juice, extra virgin olive oil, a pinch of salt and a pinch of caster sugar and whisk together to make a dressing
6
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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Salted watermelon salad with mint, almond, cucumber and chilli
