NutritionSortLoading...
Loading...

1 teaspoon uncooked basmati rice or jasmine rice

500 grams watermelon (peeled, any seeds removed and cut into small bite-sized pieces)

1 large or 2 small long banana shallots (thinly sliced into rings, or 1 small red onion, halved and thinly sliced into half moons)

3 spring onions (thinly sliced diagonally)

Generous handful of mint leaves (rolled up tightly and thinly sliced into ribbons)

About 10 grams fresh coriander (finely chopped)

Finely grated zest and juice of 1 unwaxed lime

1 tablespoon caster sugar

1 heaped teaspoon pul biber chilli flakes

1 teaspoon tamarind paste

1 teaspoon light soy sauce

1 teaspoon olive oil

Maldon sea salt flakes and freshly ground black pepper

Select allAdd

1. Heat a dry frying pan over a medium-high heat, add the rice and toast, shaking the pan occasionally, for 2 minutes, or until the rice is deep golden brown, but not burnt. Remove from the heat and leave to cool.

2. Using a pestle and mortar, grind the toasted rice as finely as you can until you reach the consistency of coarse sand grains. Don’t be tempted to use a spice or coffee grinder, as it will produce way too fine a powder.

3. For the dressing, whisk the lime zest and juice and sugar together with a fork in a small bowl until the sugar has dissolved. Then add the remaining dressing ingredients, season with salt and pepper and mix well.

4. Mix all the salad ingredients together in a large bowl, pour the dressing over and mix again until evenly dressed.

5. Sprinkle with the toasted rice and serve.

https://www.nigella.com/recipes/guests/watermelon-salad-with-toasted-rice-and-tamarind-lime-dressing