Watermelon salad with Asian style vinaigrette

A wonderfully refreshing salad that is perfect for both entertaining as well as mid week suppers

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Course: Salad, Lunch, Dinner, Side Dish

Cuisine: Asian fusion, Asian

Prep Time: 15

Cook Time: 0

Servings:

Calories: 122kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

Chopping board
Chefs knife

Ingredients

1/4 seedless watermelon
1 garlic clove peeled and finely minced or diced
60 ml black vinegar
2 teaspoons sesame oil
1/2 teaspoon chilli flakes or 1 birdseye chilli seeded and sliced
2 teaspoons dark soy sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
Freshly cracked black pepper
100 g feta crumbled
2 tablespoons of fried shallots
1/2 cup Thai basil or Vietnamese mint
1-2 tablespoons nigella seeds or toasted sesame seeds

Instructions

Remove the rind from the watermelon and slice into wedges.
Mix the garlic, vinegar, sesame oil, chilli flakes, soy sauce, fish sauce, sugar ad pepper in a bowl or jar (with a lid). Combine and ensure the sugar dissolves.
Arrange watermelon on a platter.
Top with crumbled feta.
Drizzle over the dressing. Scatter with the fried shallots, herbs and seeds.
Serve immediately.

Notes

A great salad for entertaining. It takes no more than 10-15 minutes to prepare (and that is being generous) and it can be prepared ahead of time and chilled if you choose. Just dress it at the last minute. Cucumber makes for a really lovely addition too if you have some in the garden or the crisper.

Nutrition