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Watercress and melon salad
Ingredients
- 4 cups (300 grams) loosely packed, stemmed watercress
- 2 cups (300 grams) cubed watermelon
- 2 cups (300 grams) cubed cantaloupe
- 1 red finger chili
- 1 tablespoon (8 grams) finely chopped mint
- 1/2 lemon, zested and juiced
- 3 tablespoons (45 milliliters) extra virgin olive oil
- Kosher salt
- Mint leaves
Directions
- Using a pair of metal tongs or a fork, pick up or pierce the red finger chili and hold it over the flame on a gas burner until charred. This can also be done under the broiler set to high.
- Place chili into a small bowl and cover with plastic wrap. Set aside for a minute.
- Using a spoon, carefully scrape charred skin from the chili, split it open and remove the seeds and ribs.
- Place the chili in small food processor along with finely chopped mint, lemon zest and lemon juice and olive oil. Season with salt and blitz to combine.
- Scatter the watercress and melon onto a large serving dish.
- Drizzle the dressing over the watercress and melon and scatter with mint leaves.
