Wa­ter­melon and Asian herb salad

Good Health (Australia) - - Be Nourished -


1 large sweet potato, peeled and very thinly sliced

400g wa­ter­melon, cut into medium chunks

1 bunch mint, leaves roughly torn

1 bunch co­rian­der, leaves roughly torn

½ bunch Thai basil, leaves roughly torn

4 spring onions, cut into juli­enne

1 Le­banese cu­cum­ber, cut into chunks

Freshly ground black pep­per


1 bunch co­rian­der, leaves and stalks

1 jalapeno chilli, seeded and roughly chopped

½ cup lime juice

½ cup ex­tra vir­gin olive oil

1 spring onion, trimmed

1 Blanch the sweet potato slices in a bowl of boil­ing wa­ter for 4 min­utes. Re­fresh in a bowl of iced wa­ter for 4 min­utes. 2 Mean­while, com­bine the wa­ter­melon, fresh herbs, spring onions, cu­cum­ber and a grind­ing of pep­per in a large bowl. 3 Drain the sweet potato and add it to the salad. 4 To make the dress­ing, place all the in­gre­di­ents in a blender and blend un­til smooth. 5 Pour the dress­ing over the salad, then toss to com­bine.

TIP Use a man­dolin to slice the sweet potato if you have one.

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