Marinated Cucumber and Melon Salad with Peanuts, Chili, and Mint
A fresh, summery salad for when it's too hot to cook
Hello and happy weekend! This week in London was sunny and hot, although can a high of 28°C be considered hot when temperatures elsewhere have been soaring close to 40°C? Regardless, the heat is already hitting hard this summer, and after a sticky trip home in the evening, my motivation to cook is on the floor. Maybe this is you too, or perhaps you’re just looking for a delicious, fresh salad for picnics or potlucks. Either way, this marinated cucumber and melon salad is perfect for all scenarios. It only requires the foresight to marinate the cucumber and melon for at least an hour before serving to allow them to soak up the flavour in this delicious sesame oil, garlic, and honey-loaded dressing. Enjoy x
Ingredients:
2 tbsp olive oil
1 tsp sesame oil
2 tsp runny honey
1 tbsp white wine or apple cider vinegar
1 small clove garlic, minced
1/2 tsp kosher salt
1 large cucumber, peeled and roughly cut into 2 cm chunks
1/2 canary melon, tough peel and seeds removed and roughly cut into 2 cm chunks
1 chili, thinly sliced with seeds
1/4 cup mint leaves, roughly chopped
1/2 cup roasted peanuts, roughly chopped
Instructions:
1. Make the dressing by whisking together the olive oil, honey, sesame oil, vinegar, minced garlic, and salt.
2. Add the chopped cucumber, melon, and sliced chili to a large bowl and pour half of the dressing overtop, then toss to coat and leave to marinate for at least an hour or up to 4 hours.
3. When ready to serve, drain any excess watery liquid that has accumulated in the bowl, then pour the second half of the dressing overtop. Toss to coat, then transfer everything to a serving platter. Serve garnished with mint leaves and chopped peanuts.
-After marinating the cucumber and melon for at least an hour, the dressing, which has both salt and honey, will both add flavour to the fruit and draw out some of the moisture though osmosis. Water will pool in the marinating bowl and to maximize flavour, its best to drain it and replace it with the reserved dressing before serving.
-When shopping for a melon, look for one that is free from bruises and firm, but that gives a little when pressed and smells fragrant (especially near the stem).
