Hot weather food

[Not Afraid]

I've had versions of this salad that are divine! Watermellon and feta is a FABULOUS combination - even if it sounds sort of gross.


Quarter of a watermelon
115g/40z feta cheese
2 handfuls of fresh coriander, leaves picked
2 handfuls of rocket
2 handfuls of fresh mint, leaves picked
1 small bunch of radishes, finely sliced
a handful of peanuts or sunflower seeds
115g/40z feta cheese

For the dressing
a thumb-sized piece of fresh ginger, peeled and grated
1 red, 1 yellow and 1 green chilli, deseeded and finely sliced
2 tablespoons soy sauce
6 tablespoons olive oil
1 teaspoon sesame oil
juice of 3-4 limes
sea salt and freshly ground black pepper

Watermelons are a lovely summery fruit, but not all that useful as ingredients. However, you can sorbet them or fill them up with vodka, as I showed in my first book, The Naked Chef. And bearing in mind that they are crunchy, watery and slightly sweet, they are fantastic in a salad with fish or even deep-fried squid. Or you could turn them into a snack, with some crumbled feta cheese on top, as I have done here.

Method
Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can be bothered to (but don't worry too much, as you can eat them and you'll hardly notice them in the salad). When you pick the coriander leaves remove the stringier part of the stalks but keep the finer ones as they are nice to eat. Place in a bowl with the rocket, mint, watermelon and radishes.

Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil - the number of limes you use will depend on how juicy they are. Season to taste and make sure the dressing is well-balanced.

Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling-pin.

Dress the salad really quickly. (You can use more dressing if you wish, but any left over is great to keep in the fridge to use the next day.) Divide between the plates, sprinkle over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.