Tim Anderson’s Pickled Watermelon, Mint and Coriander Salad
An avid user of fresh herbs, Masterchef alumni Tim Anderson has developed this zingy Pickled Watermelon, Feta, Mint and Coriander Salad to celebrate the benefits that fresh herbs bring to a meal.
Tim said: “Fresh herbs are a chef’s best friend, they instantly transform and lift a meal. From a simple stir fry with coriander through to a tomato salad with fresh basil, they make even the simplest ingredients taste special. I particularly love using herbs in salads, they have such a big, delicious and fresh flavour. This Pickled Watermelon, Feta, Mint and Coriander salad makes a great lunch or evening meal and it is fantastic with a BBQ or pulled pork. It’s really easy to make but looks and tastes impressive.”
Serves 1-2 as a main course or 4-6 as a side
- ½ tsp hot red chilli (such as bird’s eye, habanero, or Scotch bonnet), or more or less, to taste, minced
- 4 tbsp fresh lime juice
- 4 tbsp rice, cider, or white wine vinegar
- 150 ml apple juice
- 4 tbsp agave nectar or honey
- 1 tsp sea salt
- ½ small seedless watermelon, cut into 2cm cubes
- 1 cucumber, cut in half, deseeded, and sliced into 1cm chunks
- 200g mild feta or similar cheese, crumbled
- 2 tbsp pine nuts, toasted
- 1 tsp sesame seeds, toasted
- About 15 leaves fresh mint
- About 15 sprigs fresh coriander
Combine the chilli, lime juice, vinegar, apple juice, agave nectar or honey, and sea salt in a large bowl or container and stir until the salt dissolves. Taste and add more minced chilli if you like.
Add the watermelon and cucumber and toss through the liquid, then cover and refrigerate for 1-4 hours, tossing at least once during that time.
To serve, place the watermelon and cucumbers along with their brine in a wide bowl and sprinkle over the cheese, pine nuts, and sesame seeds. Slap the mint leaves between your palms to release their aroma, then tear directly over the salad along with the coriander. Enjoy!