Watermelon poke bowl

1 cucumber, sliced diagonally 1 mango, peeled and cubed 1 avocado, peeled and sliced 2 cups watermelon, peeled and cubed (pips removed) cup roasted cashew nuts, roughly chopped ½ bunch spring onions, finely sliced 1 jalapeno chili, seeds removed and finely sliced Sesame seeds and fresh coriander leaves to garnish For the dressing 3T tamari or light soy sauce 3T canola oil 3T sesame oil 1T brown sugar 3T rice vinegar 2T grated fresh ginger juice of 1 lime (or half a lemon) A few drops sriracha or Nando’s chilli sauce (optional) Method: 1. Chill serving bowls in freezer while you assemble your meal (about 10 minutes). 2. Whisk all the dressing ingredients together and set aside. 3. Arrange cucumber, mango, avocado, watermelon and cashews in your two chilled serving bowls. Add spring onions and jalapeno (if using), then sprinkle over sesame seeds and fresh coriander leaves. Pour over dressing and serve immediately.

Nuts are a good sources of plant protein. Pumpkin seeds, sunflower seeds and sesame seeds also pack a protein punch and provide fibre and good oils for healthy digestion.