serves
4-6
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 2 short cucumbers (or 1 long), seeded and cut into 3-cm chunks
- 80 g rainbow radish, thinly sliced with a mandolin
- ¼ seedless watermelon, rind removed, cut into 1.5 cm-thick triangles
- ½ cup coriander sprigs
- ½ cup mint leaves
- crispy fried shallots, to serve
Fish sauce vinaigrette
- 2 tbsp golden caster sugar or demerara sugar
- 1 garlic clove, finely chopped
- 1 small red chilli, finely chopped
- 2 tbsp fish sauce
- 2 tbsp calamansi juice or lime juice
- 2 tbsp cane vinegar or rice vinegar
- 1 tbsp vegetable oil
Serves 4-6 as a side
Marinating time: 1 hour
Instructions
- For the vinaigrette, combine all the ingredients in a large bowl. Add the cucumber and radish, toss to combine, then refrigerate for up to 1 hour to pickle.
- Just before serving, drain the cucumber and radish, reserving the vinaigrette.
- To serve, place the watermelon, cucumber and radish on a serving platter and scatter with the herbs. Drizzle with the vinaigrette, season with salt and pepper and scatter with the fried shallots.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
