Fresh, cold, intensely textured , layers of flavours - this is THE watermelon salad.

Clearly, you already know that I believe in the colour pink. Everything and anything pink has a place in my heart and home! This recipe is an extension of that – a cold beet creamy pesto that is entirely vegan – not because I’ve turned vegan, but because I wanted a travel-friendly recipe. This is a delicious pink pesto sauce using cashews and nutritional yeast to give a creamy texture, that also travels very well! The veggies added are a personal choice, but I do love corn, capsicum and cucumbers the best!

Salads This is a simple salad with a soya sauce based dressing that is versatile in its use. This soya dressing can be used as a dipping sauce as well. I keep the salad here basic, because I paired it with the Coconut Broth Ramen which is packed with flavour – but if you wish to make this salad as a standalone, go ahead and ‘meat’ it up with some grilled vegetables, grilled paneer or tofu, a boiled egg… This salad is a great option for the summer time when salad greens are hard to find, particularly during the lockdown. The Recipe Serves Ingredients cucumber slices tomato slices green capsicum spring onions or onion slices toasted cashews pumpkin seeds fresh mint and/or coriander toasted sesame seeds Dressing: (Serves: 2) 2 tbsp warm water 2 tbsp soya sauce 2 tsp rice wine vinegar 2 tsp honey 2-3 Thai bird chilies 1 tsp salt 1 tsp black pepper Instructions Whisk all the dressing ingredients together and pour over the salad before serving Combine all the salad items together