A real sunshine salad – fresh, zingy and sweet. Refreshing watermelon works a treat in a salad but with juicy baby plum tomatoes, red onion, chilli and toasted peanuts it’s even better! This salad would be a great vegan starter, side dish at a summer garden party or main with some feta cheese and grilled white fish.
I’m a huge fan of plant based eating despite not being vegan or vegetarian. I also like to make food that pairs really well with meat or fish but is equally delicious by itself – this salad is definitely it.
I was inspired to make a fruity tropical salad that brings together sweet, sour and spicy flavours. Watermelon reminds everyone of the sunshine, native to West Africa (although the exact origin is widely speculated), it has spread across the world cooling us all down on the hottest of days.
Make by arranging your watermelon strips first, baby plum tomatoes/red onion/chilli next followed by toasted peanuts and coriander. You’re good to go!
Serves 2
Prep 10 mins
Cook 10 mins
Total 20 mins
Ingredients
2 tbsp blanched peanuts, toasted
400g watermelon, cut into thin strips
250g baby plum tomatoes, halved
1 small red onion, finely sliced
1 red chilli, de-seeded and finely sliced
Juice of 1 lime
2 tbsp olive oil
Sea salt and black pepper, to taste
A handful of fresh coriander leaves, (optional)
Method
First toast the peanuts in a large dry pan over a medium heat and set aside.
Cut the watermelon into slices, de-seed and then into thin strips, carefully remove the rind.
Put the tomatoes, red onion, chilli (keep the seeds for a really spicy salad) in a bowl. Pour over the lime juice, olive oil and season with salt and pepper. Mix well.
Arrange the watermelon strips on a plate and spoon over the tomatoes, red onion and chilli. Sprinkle over toasted peanuts and fresh coriander leaves. It’s ready to serve!
Notes
* Buy pre-packaged melon slices to make this salad to speed up the process. Add some cooked quinoa and feta to make it a veggie main or grilled fish or chicken for meat eaters.
