Pickled Watermelon, Radish and Cucumber Salad
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Pickled Watermelon, Radish and Cucumber Salad
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
Pickled Watermelon
½ watermelon (pink flesh removed for another dish, rind cut off the white flesh)
½ cup white wine vinegar
¼ cup sugar
Large pinch of Coles sea salt
Dressing
½ cup Jalna Biodynamic Organic Natural Yoghurt
½ cup baby rocket
½ bunch mint
Juice of 1 lime
¼ cup olive oil
Pinch of Coles sea salt
Pinch of black pepper
Salad Ingredients
2 cucumbers, seeds removed and sliced
1 bunch radishes, sliced
1 cup baby rocket leaves
½ bunch mint, leaves picked
¼ cup roasted almonds, chopped
Method
Cut the watermelon into quarters. Using a vegetable peeler, remove the green skin and spoon out the pink flesh, leaving just the rind. Cut the rind into 2 cm slices.
In a saucepan, heat white wine vinegar, sugar, sea salt, and ¼ cup water. Once boiling, pour the mixture over the watermelon rind. Set aside to pickle. The rind is ready when the liquid cools to room temperature. Drain the pickled watermelon.
In a bowl, mix the dressing ingredients until well combined.
Combine the salad ingredients with the drained pickled watermelon in another bowl. Toss everything together, then mix in the dressing until well coated. Gently fold in mint and chopped almonds.
To serve, spread the yoghurt dressing onto a plate and top with the watermelon salad.
