Thai watermelon salad

20 MINUTES | SERVES 4 EASY | Watermelon is this year’s trendy ingredient and stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer. palm sugar or soft brown sugar 3 tbsp fish sauce 5 tbsp garlic 2 cloves, roughly chopped bird’s eye chillies 3 lime 1Ω, juiced watermelon 500g, seeds removed and cut into chunks roasted peanuts 1 tbsp, roughly chopped mint a handful of leaves, shredded thai basil a handful of leaves, shredded

• Mix the sugar into the fish sauce. In a mortar, pound the garlic with a pestle, then add the chillies and pound again, leaving the chillies bruised but intact. Add the lime juice and fish sauce and pound again. Tip into a bowl with the watermelon and toss everything together. Sprinkle with peanuts and the herbs to serve. Avoid eating the whole chillies unless you are a heat fanatic; they’ll be incredibly hot! PER SERVING 131 KCALS | FAT 2.4G | SATURATES 0.5G CARBS 22.6G | SUGARS 20.9G | FIBRE 0.6G PROTEIN 4.4G | SALT 3.7G