- Watermelon - 1/4 Pieces
- handful of fresh cilantro leaves - 2 pieces
- handfuls of arugula - 2 pieces
- handful of fresh mint leaves - 2 pieces
- small bundle of radishes - 1 piece
- handful of nuts or sunflower seeds - 1 Piece
- Feta cheese - 120 grams
- a piece of fresh ginger - 1 piece (dressing)
- chili pepper - 3 pieces (1 red, 1 yellow and 1 green) dressing)
- soy sauce - 1 st. spoon (dressing)
- olive oil - 6 items. spoons (dressing)
- sesame oil - 1 teaspoon (dressing)
- lime, juice - 3-4 pieces (dressing)
- Sea salt and freshly ground black pepper - To taste (dressing)
1. Cut the rind from the watermelon and cut the flesh into small cubes, removing the seeds. Finely chop the radish. Trim the stems from coriander and cut the leaves. 2. Put the coriander in a bowl with rucola, mint, watermelon and radish. Peel ginger and grate. Chop the chilli from the seeds and finely chop. 3. Place ginger, chili, soy sauce, olive oil and sesame oil in a small bowl. Add enough lime juice. The number of limes you use will depend on how juicy they are. Season the dressing to taste. 4. Put the nuts or seeds in the oven on a baking tray or a frying pan. Heat, then grind with a mortar and pestle or in a metal bowl, using the end of the rolling pin. Pour the salad dressing and gently mix. Keep the refueling in the refrigerator. Arrange the salad on plates, sprinkle on top with hot nuts or seeds and crumbled Feta cheese. Immediately submit.
Servings: 4