Name: Three Blue Ducks’ watermelon and radish salad
Prep time: 15 min
Total time: 15 min
Yield: 6 - 8
Ingredients: 200 gm watermelon flesh, coarsely chopped (1¼ cups); 12 baby red radishes, scrubbed, cut into wedges or quartered, depending on size; 2 Lebanese cucumbers, peeled and coarsely chopped; 2 vine-ripened tomatoes, coarsely chopped; 1 cup each mint and coriander; 1 jalapeño chilli, very thinly sliced; 2 tbsp olive oil; Juice of 1 lime

Three Blue Ducks’ watermelon and radish salad

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

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Serves 6 - 8

Prep

15M

“This is a super-simple salad made with the freshest ingredients we can lay our hands on – sweet watermelon, plus crunchy radishes straight from The Farm,” says Robertson. “It’s fresh and acidic – perfect with rich, sweet meats like the spicy pork.”

Ingredients

200 gm watermelon flesh, coarsely chopped (1¼ cups)

12 baby red radishes, scrubbed, cut into wedges or quartered, depending on size

2 Lebanese cucumbers, peeled and coarsely chopped

2 vine-ripened tomatoes, coarsely chopped

1 cup each mint and coriander

1 jalapeño chilli, very thinly sliced

2 tbsp olive oil

Juice of 1 lime

Method

Main

1.Mix watermelon, radish, cucumber, tomato, herbs and chilli in a large bowl, then add oil and lime juice to taste. Season to taste, toss to combine and serve.

Darren Robertson

Mark LaBrooy

Styling by Emma Knowles

Ingredients

Method

Main

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