ZINGY WATERMELON SALAD

● ½tsp fennel seeds

● ½tsp coriander seeds

● 1 bay leaf

For the dressing

● Juice of 2 limes

● 1 small fresh red chilli, seeds removed, chopped

● 1 small garlic clove, peeled and finely chopped

● 5cm piece of fresh ginger, peeled and grated

● 1tbsp sesame oil

● 1½tsp mirin (from supermarkets)

● 1tsp maple syrup

● 1tsp soy sauce

First, cook the black rice and edamame beans according to the instructions on the packet.

Now, make the pickled onion. Peel and thinly slice the onion. Put the salt, sugar, cider vinegar, peppercorns, fennel and coriander seeds, and bay leaf in a saucepan and warm over a gentle heat until fragrant. Take off the heat. Put the onion in a heatproof bowl, cover with boiling water and leave for 1 minute. Transfer the onion to an airtight jar. Pour the pan of pickling liquid into the jar and seal. Once at room temperature, put the jar in the fridge. The pickle will keep for up to 1 month.

For the dressing, put the lime juice, chilli, garlic, ginger, sesame oil, mirin, maple syrup and soy sauce in a bowl and mix. A splash of water will loosen it, if needed.

Put the watermelon, tomatoes, radishes and edamame beans in a salad bowl. Add 2tbsp of pickled onion (drained) and 1tbsp of the dressing. Gently toss to combine.

Layer the black rice on a plate, with a little dressing, then top with the watermelon mixture. Roughly tear the mint leaves and lightly fold through. Top with the cashews, sprinkle with sesame seeds and serve, with the rest of the dressing alongside.