Photography: Ashlee deCaires

This refreshing salad from Hamish Carter of Oscar & Otto in Tauranga with its zingy lime and chilli dressing is perfect with the BBQ duck.

4 cups seeded watermelon, cut into ½ inch cubes
1 telegraph cucumber, halved, seeded and sliced into 1cm slices
1 cup fresh mint leaves (½ cup roughly chopped)
1 packet (200g) creamy feta
½ cup lightly salted roasted peanuts (optional)
Fresh coriander for garnish

Chilli Lime Dressing
½ cup extra virgin olive oil
6 tbsp lime juice
zest of 2 limes
1 tbsp fresh ginger, finely grated
1 red chilli, finely chopped
3 tsp sugar
1 tsp sea salt
¼ tsp freshly ground pepper

Combine watermelon and cucumber in a medium bowl. Cover with cling wrap and refrigerate for at least 15 minutes and up to 4 hours. Drain; discard water.

Meanwhile make the chilli lime dressing by combining all ingredients in a medium size jar with a tight fitting lid, then SHAKE, SHAKE, SHAKE. Once combined well check the taste and add more chilli and/or salt and pepper.

Pour half the dressing over the watermelon-cucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with mint and coriander and toss gently again.

Assembling the salad, place the pre-dressed watermelon-cucumber salad onto a serving dish. Crumble over the creamy feta, roasted peanuts and sprinkle with leftover mint leaves. Add a little more dressing over top if you like and serve immediately.

Goes very well with Sichuan peppered calamari or with grilled marinated octopus tentacles

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