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Pickled watermelon salad
Pickled watermelon salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Prepare pickles one day ahead for enhanced flavor in this delicious Asian chicken salad.
Ingredients:
  • 4 chicken thigh fillets
  • 21.00 gm lime juice
  • 24.40 gm fish sauce
  • 18.40 gm vegetable oil
  • 1 garlic clove, crushed
  • 1 small red chilli, finely chopped
  • 150g mixed salad leaves
  • 1/2 red onion, thinly sliced
  • 125.00 ml mint leaves
  • 215.00 gm caster sugar
  • 250.00 ml white vinegar
  • 1 long red chilli, finely chopped
  • 25g fresh ginger, peeled, sliced
  • 2 whole star anise
  • 9.60 gm salt
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 125.00 gm water
  • 2 kg watermelon
Instructions:
  • In a medium saucepan over medium heat, stir together sugar, vinegar, chili, ginger, star anise, salt, peppercorns, seeds, and ½ cup water. Cook for about 3 minutes until the sugar dissolves.
  • Prepare the watermelon by removing the rind, leaving about 0.5cm of pink flesh attached. Use a vegetable peeler to discard the green skin. Cut the rind into 3cm pieces (or your desired shape). Set aside 400g of the watermelon flesh for later use. Place the chopped rind in a pan and bring to a boil over high heat. Reduce the heat to medium and simmer gently for 15 minutes until the rind softens but still retains some texture. Transfer the cooked rind to a glass jar and allow it to cool. Store the watermelon rind in the refrigerator, making sure it remains submerged in the cooking syrup.
  • Coat chicken in 1/4 cup of chilled pickled watermelon syrup on a shallow plate.
  • In a small jug, combine 1/4 cup of cooled pickled watermelon syrup with lime juice, fish sauce, oil, garlic, and chili. Slice the reserved 400g watermelon flesh.
  • Preheat a barbecue or chargrill to medium heat. Grill the chicken for 4-5 minutes on each side until it's nicely charred and fully cooked. Slice the chicken into thick pieces.
  • Place a colorful assortment of mixed leaves, tender chicken slices, sweet pink watermelon cubes, 1/2 cup of tangy pickled watermelon, thinly sliced onion, and fresh mint leaves on a beautiful serving plate. Generously drizzle with dressing before serving.

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