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Preparation Time : 10
Cook Time : 5
Total Time : 15
watermelon (scooped or cubed into bite-sized chunks) 2 cups
cucumber (we’ll use only half) 1 nos
cherry tomatoes (or ripe medium tomato) 1 nos
pomegranate seeds 1/2 cups
mint and coriander leaves 1/4 cups
peanuts (toasted and crushed) 1/2 cups
sprig curcumin imbued honey 1 tbsp
Lime 1 nos
Salt 1 pinch
Slice the cucumber lengthways into long, thin ribbons using a vegetable peeler (or a knife) and roll them up. If you don’t have time, just chop them to thin slices.
Scoop out watermelon balls using a melon ball spoon. Alternatively just chop them into bite-size cubes using a knife.
Slice the cherry tomatoes in half. If you are using a regular tomato, finely chop to small pieces.
In a small mixing bowl, squeeze a lime, remove all the seeds, and add a tablespoon of curcumin imbued honey.
Chop the coriander and mint leaves.
Add a pinch of salt, a tablespoon of water, and mix well. This is our salad dressing.
Toast the peanuts until they start turning brown. Let them cool and gently crush them to coarse bits.
For best results, keep all the ingredients except the peanuts chilled in the refrigerator before you start prepping them.
Now to the final step of assembling them. In a salad bowl, arrange the watermelon balls, and place the cucumber rolls in the gaps.
Now add the cherry tomatoes, top with the pomegranate seeds, and garnish with the chopped coriander and mint leaves.
Drizzle liberally with our honey and lime dressing. Toss the crushed peanuts and we are ready to eat!
For added flavour, drizzle a little more curcumin imbued honey just before serving.
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