Charred watermelon with coconut sambal
Lightly charred watermelon with Sri Lankan-inspired coconut sambal makes a delicious summer snack or side.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- 50g desiccated coconut
- 1 tbsp rapeseed oil, plus 2 tsp for griddling
- ½ tsp black mustard seeds
- 6 fresh curry leaves
- 1 small echalion shallot, thinly sliced into half moons
- 1 clove garlic, finely chopped
- 1 green chilli, thinly sliced diagonally
- 20g ginger, cut into thin matchsticks
- chilli powder, to taste
- 2 limes, juice of 1, cut into wedges
- 1 Mini Watermelon, cut into wedges
To make the sambal, put the coconut in a bowl and pour over 100ml cold water. Mix well and set aside for 20 minutes to soak. Heat 1 tbsp oil in a shallow pan and once hot, sprinkle in the mustard seeds. As soon as they pop, throw in the curry leaves and fry for a few seconds. Add the shallot and fry until soft (3-4 minutes), then add the garlic, green chilli and ginger; sauté until fragrant (1-2 minutes). Squeeze out the excess water from the coconut and scatter into the pan along with a little chilli powder. Season and cook over a low-medium heat, stirring frequently, until the coconut is dark golden brown (12-15 minutes). Take off the heat and squeeze over the lime juice.
Meanwhile, lightly oil a griddle pan and put over a high heat. Cook the watermelon wedges for 1 minute on each side, until lightly charred (you’ll need to do this in batches). Arrange on a platter and spoon over the sambal. Serve with the lime wedges on the side.
Use any leftover desiccated coconut to coat chicken drumsticks, wings or thighs before baking or frying – or try toasting and stir through your favourite granola.
Typical values per serving when made using specific products in recipe