Thai Watermelon Salad Recipe

Thai Watermelon Salad Recipe

If you’re like me and love watermelon in the Summer then you’re in for a real treat! This is seriously the best way I’ve found to eat and enjoy this awesome fruit. Make it as a side dish for a Summer BBQ cookout… you’re friends will be mucho impressed. It’s so dang fresh and quite simple to make. Check it out…

(recipe Jamie Oliver’s Family Dinners)


1/4 of a watermelon

2 handfuls of fresh cilantro leaves

2 handfuls of arugula

2 handfuls of fresh mint leaves

1 small bunch of radishes, finely sliced

a handful of peanuts or sunflower seeds (i used sunflower)

4oz feta cheese


a thumb-sized piece of fresh ginger, peeled and grated

1 red, 1 yellow and 1 green chilli, deseeded and finely sliced

1 tablespoons soy sauce

6 tablespoons olive oil

1 teaspoon sesame oil

juice of 3 or 4 limes

sea salt and freshly ground black pepper

Remove the skin from the watermelon and cut the flesh into small cubes, removing as many seeds as you can.

When you pick the cilantro leaves, remove the stringier part of the stalks but keep the finer ones, as they are nice to eat. Place in a bowl with the rocket, mint, watermelon and radishes. Put the ginger, chilli, soy sauce, olive oil and sesame oil into a smaller bowl and add just enough lime juice to cut through the oil–the number of limes you use will depend on how juicy they are. Season to taste and make sure the dressing is well balanced.

Place your peanuts or sunflower seeds in the oven or in a pan and warm through, then roughly pound them up in a pestle and mortar or in a metal bowl using the end of a rolling pin. Dress the salad really quickly. (You can use more dressing if you wish, but any left over is great to keep in the fridge to use the next day). Divide between the plates, sprinkle over the hot peanuts or sunflower seeds and crumble the feta cheese over the top.




Stay tuned for more delicious Summer recipes from Taylor Hart of

Nothing but a Pigeon.



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