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- 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 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
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.
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 |