Watermelon And Sesame Seed Salad Food

ASIAN-STYLE WATERMELON SALAD

Steps:

• Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
• For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
• Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
• Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
• Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
• Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.

GRILLED AUBERGINE, WATERMELON & SESAME SALAD

Steps:

• Rinse the rice under cold water to get rid of some of the starch, then cook following pack instructions. Drain, then spread out on a baking tray and leave to cool completely.
• Meanwhile, heat a griddle pan until searing hot. Toss the aubergine slices in 3 tbsp oil then, working in batches, cook for around 5 mins on each side until tender and charred. Put them in a bowl, then cover with foil so they continue to soften. Set the pan aside (there's no need to wash as you'll use it later).
• Line a baking tray with parchment. Mix the sesame seeds, chilli flakes and a good pinch of sea salt together. Melt the sugar in a small saucepan over a low heat - resist the temptation to stir otherwise it will crystallize. Once the sugar is a deep caramel colour, turn off the heat and stir in the sesame mix, then tip onto the parchment. Flatten the brittle out as best you can (be careful as it will be very hot) and leave to cool.
• Whisk the remaining oil with the miso, ginger, lime juice and sesame oil, then whisk in enough water to loosen the dressing. Season to taste, then set aside.
• Reheat the griddle pan. Lightly salt the watermelon slices and griddle for 30 secs on each side until charred, then set aside.
• To assemble the salad, mix the aubergine and dressing through the rice, then transfer to a large serving bowl. Top with the feta and watermelon, then break the brittle into shards and stand them upright for dramatic effect in the salad.

WATERMELON AND SESAME SEED SALAD

Steps:

• Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
• Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

WATERMELON AND SESAME SEED SALAD

Steps:

• Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
• Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

CRISP WATERMELON SALAD

Steps:

• Toss watermelon with cilantro and dressing. Garnish with black sesame seeds.