We are making the most of this year’s fleeting summer with this breath-taking Thai watermelon salad. The stores are still full of these beauties. And the best part is you can use the rind to make our watermelon konfyt to enjoy on toast all winter long.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the dressing
Juice of 3 limes
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
2 tsp grated, chopped ginger
1 tsp salt
For the salad
400 g watermelon, seeded, flesh cubed
Handful basil, torn
Handful mint, torn
Handful coriander, chopped
6 radishes, thinly sliced
2 red chillies, thinly sliced
1 red onion, peeled and sliced
1 tbsp sesame seeds, toasted

METHOD
1. Mix all dressing ingredients and set aside.
2. Arrange all salad ingredients on a serving platter and drizzle with dressing.