To­mato and wa­ter­melon salad

go! Platteland - - COOK WITH WATERMELON AND SPANSPEK -

On a hot day, this un­usual salad is a lovely cool ac­com­pa­ni­ment to braaied chicken.

Serves 6 Prepa­ra­tion time 15 min­utes Cook­ing time 5 min­utes

YOU NEED

• 6 cups (1,5ℓ) wa­ter­melon, cut into 1cm cubes • 2 large, very ripe to­ma­toes, cut into cubes • 1 tea­spoon (5ml) sugar • ¼ cup (60ml) mint leaves, chopped • juice of half a lime • 1 tea­spoon (5ml) whole cumin seeds • ½ tea­spoon (2,5ml) whole fen­nel seeds • a 2cm-piece fresh gin­ger, finely grated • ¼ tea­spoon (1,25ml) turmeric pow­der • ¼ tea­spoon (1,25ml) chilli pow­der • juice of 1 le­mon

THIS IS HOW

Juice 2 cups (500ml) of the wa­ter­melon and set aside. Mix the re­main­ing wa­ter­melon, to­mato, sugar, a pinch of salt, mint leaves and lime juice in a bowl. Com­bine the cumin, fen­nel, gin­ger, turmeric, chilli and le­mon juice in a hot pan. Add the juiced wa­ter­melon and let the mix­ture sim­mer for 3-5 min­utes. Pour the dress­ing over the salad and serve im­me­di­ately.

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