slices of watermelon
1 cucumber, halved and seeds removed
1 cup mango chunks
micro herbs
20 g fresh mint leaves
2-3 Tbsp olive oil, divided
2 Tbsp coriander seeds, crushed
2 tbs fresh coriander, finely chopped (plus extra as garnish)
1/2 cup fresh parsley, finely chopped
1 fresh lime, juiced
2 cm fresh ginger, finely grated
2 cups Greek yoghurt
2 red chilli

Cooking Instructions
Slice a large wedge out of the watermelon and peel. Using a vegetable peeler, shave thin ribbons from the cucumber and green mango and place in a large mixing bowl. Add the baby herb leaves and mint and toss through. Combine 2 tbls extra virgin olive oil, 2 tbls coriander, 2 tbls parsley, 1 juiced lime & 4cm of grated ginger to make the dressing. To make the chilli yoghurt, mix 2 cups of yoghurt with 2 roughly chopped red chillies. Pile the salad on the wedge of watermelon. Drizzle over the dressing and chilli yoghurt.

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