Watermelon & tomato salad with coriander dressing

Watermelon & tomato salad with coriander dressing

This salad nods to Thailand with a punchy coriander and lime leaf dressing. Feel free to add grilled prawns or tofu.

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VeganVegetarianLow in saturated fat2 of your 5 a day5 plant varieties
  • Serves6
  • CourseLunch
  • Prepare25 mins
  • Cook-
  • Total time25 mins
  • Plusinfusing

Ingredients

  • 450g tomatoes (mix of varieties), cut into an assortment of slices, wedges and quarters
  • 800g watermelon, peeled and chopped into bitesized chunks
  • 30g ginger, peeled and cut into matchsticks
  • 1 red chilli, finely sliced
  • 1 echalion shallot, finely sliced into rounds

DRESSING

  • 1 pack/s fresh Cooks’ Ingredients Makrut Lime Leaves, stalks removed
  • 25g pack Coriander, stalks and leaves separated
  • 60ml avocado oil (or vegetable oil)
  • 1 clove garlic, finely grated
  • 2 tbsp light soy sauce
  • 2 tbsp lime juice (from about 1 unwaxed lime)
  • ½ tsp caster sugar

Method

  1. Make the dressing up to 2 hours ahead, so the flavours have time to infuse. In a small food processor, chop the lime leaves and coriander stalks very finely, then drizzle in the oil with the motor still running. Add the garlic, soy, lime juice and sugar, then blend again until smooth.

  2. To serve, arrange the tomatoes and watermelon on a platter and season with salt. Drizzle over the dressing. Top with the ginger, sliced chilli, shallot and coriander leaves.

Cook’s tip

LEFTOVERS Watermelon

Freeze chopped watermelon in a bag. Use frozen for smoothies or slushy-style cocktails.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

651kJ/ 156kcals

Fat

9.7g

Saturated Fat

1.5g

Carbohydrates

14g

Sugars

13g

Fibre

1.7g

Protein

1.3g

Salt

0.8g

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