Tomato and Watermelon Salad with Toasted Spice Dressing (gf) (v)

Juicy, ripe tomatoes and cooling fresh chunks of watermelon get a spicy kick from the fragrant spice and ginger dressing.

500 grams assorted sized tomatoes, thickly sliced

1 kilogram seedless watermelon, peeled, cut into rough chunks DRESSING 1 spring onion, thinly sliced

1 tablespoon grated fresh ginger

1 long red chilli, thinly sliced 3 tablespoons olive oil

1 teaspoon each yellow mustard seeds, black sesame seeds and cumin seeds

2 cloves garlic, crushed ½ teaspoon ground turmeric 1 teaspoon sea salt 3 tablespoons lemon juice TO SERVE green top from 1 spring onion, very thinly sliced

zest 1 lemon

DRESSING: Combine the spring onion, ginger and chilli in a bowl and set aside.

Put the oil in a small saucepan with all the seeds and place over a low heat.

Cook very gently for a few minutes until the seeds are lightly toasted and smell fragrant. Add the garlic, turmeric and salt and let it bubble up for a few seconds. Stir in the lemon juice then add the spring onion mixture and cook for 1 minute. Cool for 5 minutes.

Combine the tomatoes and watermelon in a large bowl. Pour over the dressing and gently combine.

TO SERVE: Transfer the salad to a serving bowl and scatter over the spring onion tops and lemon zest. SERVES 6