Quinoa & Watermelon Salad

This recipe is from Vivek Singh, one of the most successful and respected modern Indian chefs in the country, with four renowned London restaurants...
  1. Combine watermelon, red chilli powder, mint and salt in a medium sized bowl and refrigerate for 30 minutes. Drain and discard the liquid.
  2. Toast the sesame seeds in a dry pan for 1 minute, then set aside. Toast the cashew nuts in the same way, then halve or chop them and set aside. 
  3. Whisk the lime juice and hoisin sauce and together in a small bowl to blend, then stir in the toasted sesame seeds. 
  4. To serve as a canapé, make sure the watermelon is chilled. Sprinkle the hoisin dressing on each cube. Place on a serving tray, sprinkle over the cashew nuts and serve immediately. 
  5. To make the quinoa salad, heat the oil in a pan and add the mustard seeds. When they start to crackle, remove from the heat and mix them in a bowl with quinoa. Mix with the remaining ingredients and adjust the seasoning. 
  6. Divide the quinoa between four plates and spoon on the watermelon salad. Top each salad with hoisin dressing, sprinkle with cashew nuts and serve. 

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Recipe Information

Serves
4
Difficulty
Easy

Ingredients

  • 400g watermelon with seeds, cut into 1cm dice
  • ¼ tsp red chilli powder
  • 10 fresh mint leaves, chopped
  • ½ tsp salt
  • 2tsp sesame seeds
  • 50g lightly salted cashews
  • Juice of ½ lime
  • 3 tbsp hoisin sauce

For the quinoa salad:

  • 2tsps vegetable or corn oil
  • ½ tsp mustard seeds
  • 200g quinoa, boiled
  • 2cm piece of fresh ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1tbsp chopped coriander
  • ½ red pepper, thinly sliced
  • 1tsp salt
  • ½ tsp sugar
  • Juice of ½ lemon 
This recipe is from Vivek Singh, one of the most successful and respected modern Indian chefs in the country, with four renowned London restaurants...
  1. Combine watermelon, red chilli powder, mint and salt in a medium sized bowl and refrigerate for 30 minutes. Drain and discard the liquid.
  2. Toast the sesame seeds in a dry pan for 1 minute, then set aside. Toast the cashew nuts in the same way, then halve or chop them and set aside. 
  3. Whisk the lime juice and hoisin sauce and together in a small bowl to blend, then stir in the toasted sesame seeds. 
  4. To serve as a canapé, make sure the watermelon is chilled. Sprinkle the hoisin dressing on each cube. Place on a serving tray, sprinkle over the cashew nuts and serve immediately. 
  5. To make the quinoa salad, heat the oil in a pan and add the mustard seeds. When they start to crackle, remove from the heat and mix them in a bowl with quinoa. Mix with the remaining ingredients and adjust the seasoning. 
  6. Divide the quinoa between four plates and spoon on the watermelon salad. Top each salad with hoisin dressing, sprinkle with cashew nuts and serve. 

Browse by tags

Recipe Information

Serves
4
Difficulty
Easy

Ingredients

  • 400g watermelon with seeds, cut into 1cm dice
  • ¼ tsp red chilli powder
  • 10 fresh mint leaves, chopped
  • ½ tsp salt
  • 2tsp sesame seeds
  • 50g lightly salted cashews
  • Juice of ½ lime
  • 3 tbsp hoisin sauce

For the quinoa salad:

  • 2tsps vegetable or corn oil
  • ½ tsp mustard seeds
  • 200g quinoa, boiled
  • 2cm piece of fresh ginger, finely chopped
  • 1 green chilli, finely chopped
  • 1tbsp chopped coriander
  • ½ red pepper, thinly sliced
  • 1tsp salt
  • ½ tsp sugar
  • Juice of ½ lemon