Jamie Magazine
By Jamie Oliver
15 mins
Not Too Tricky
serves 6
About the recipe
Watermelon is just so refreshing in summer, and the crisp radishes, fresh mint and chilli hum from the dressing make this incredible. It really reminds me of the food in Los Angeles.
Recipe From
Ingredients
20g sesame seeds
½ a watermelon
1 bunch of breakfast radishes
½ a bunch of fresh mint (15g)
optional: 1 lime
SPICY DRESSING
½ a clove of garlic
5cm piece of ginger
1-2 fresh red chillies
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon sesame oil
Method
- Toast the sesame seeds in a hot dry pan over a medium-high heat for a couple of minutes until golden and smelling fantastic. Set aside.
- For the dressing, peel the garlic and ginger, deseed the chilli, then finely grate it all into a clean jam jar.
- Squeeze in the lime juice, add the soy and oil, put the lid on and shake well to combine.
- Scoop out and cut the watermelon flesh into 1cm chunks. Finely slice the radishes, leaving alone any nice tops, then pick and finely slice the mint leaves (reserve any baby leaves to one side).
- Combine the watermelon and radishes in a bowl, pour over the dressing, scatter over the sliced mint and toss to combine.
- Finish with a scattering of toasted sesame seeds and the baby mint leaves, then serve with lime wedges for squeezing over, if you like.
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