Watermelon + Curry Cashew Salad

basil · caramelized cashews · cashew · cashews · curry leaves

Prep 2

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

INSTRUCTIONS

1 First make the caramelized cashews by melting sugar

2 Once it starts brown throw in the cashews and pepper and remove from heat and swirl the pan to coat the nuts well and place them on a greased butter paper to cool and harden

4 For the salad:

5 In the serving bowl, sprinjle the pinch of salt over the watermelon and mix and cool in the fridge

6 Warm the oil (could be in the same sugar pan!) and add the mustard seeds, hing and chilies

7 Then add the curry leaves, sugar and ginger and fry until crispy

8 Pour this over the watermelon and toss well

9 Then add the soya sauce and vinegar and toss well

10 Add the caramelized cashews and fresh basil leaves on top and toss well

11 Refrigerate until ready to serve

12 Should be served cold.

ingredients

1 cup mini cubed watermelon, deseeded please!
Handful of fresh basil leaves
2 tsp sesame oil
8-10 curry leaves
1 tsp mustard seeds
1 green chili, finely minced
½ tsp ginger, grated
2 tsp brown sugar
Pinch of hing
Pinch of salt
1 tbsp dark soya sauce
½ tbsp rice wine vinegar

Caramelised cashews:
¼ cup toasted and broken cashews
2-3 tbsp sugar
Pinch of black pepper

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