Ingredients
| 1 perfectly ripe honeydew melon, about 1.2kg, peeled and sliced thinly into half-moons | |
| 1 punnet yellow cherry tomatoes (or lightbulb tomatoes), about 200g, thinly sliced | |
| 1 punnet baby cucumbers, about 250g, thinly sliced into rounds | |
| 1 tablespoon lime juice (about half a lime’s worth) | |
| CORIANDER PESTO | |
| ¼ bunch coriander, pretty sprigs reserved for garnish | |
| ¼ cup (40g) salted roasted peanuts | |
| 1 cup baby spinach leaves, refreshed in chilled water | |
| ½ cup (125ml) neutral oil (I like peanut or rice bran here) | |
| 1 garlic clove | |
| ½ tablespoon fish sauce | |
| ½ tablespoon sesame oil | |
| zest and juice of 1 lime | |
| ½ teaspoon sugar | |
| ½ teaspoon salt | |
| 1 pinch freshly cracked black pepper | |
| FINAL BITS & BOBS | |
| 1 long green chilli, finely sliced | |
| ¼ cup (40g) salted roasted peanuts, chopped | |
| lime cheeks |
This is a very adaptable recipe for any firm fruit in your fridge or fruit bowl: melons, stone fruit – heck, even pineapple! The key is to use a sharp knife and slice against the grain for the best mouthfeel. Some people don’t like coriander – you could use basil instead. The pesto could easily be made days in advance and loosened off with extra oil if need be. Serve chilled on a hot summer’s day.
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Instructions
| 1. | To make the coriander pesto, muddle the ingredients in a mortar and pestle or put them into a food processor and blitz until smooth. |
| 2. | Taste and season with more salt and pepper if necessary. |
| 3. | Set aside in a clean jar if making ahead, or in a bowl if ready to serve. |
| 4. | Toss the tomato and cucumber rounds in the lime juice. |
| 5. | Place honeydew slices on a platter and scatter with the tomato and cucumber rounds. |
| 6. | Drizzle with the coriander pesto and sprinkle with sliced chilli, chopped peanuts and reserved coriander sprigs. |
| 7. | Serve with lime cheeks. |
Images and text
from Salad for Days
by Alice Zaslavsky,
photography by
Rochelle Eagle.
Murdoch Books
RRP $49.99.