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Mini Watermeloneach
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£3.30 eachRojak is a tangy assembly of fruits and vegetables from Java. Here, Ravinder Bhogal has chosen sweet watermelon and crunchy green beans.
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First make the dressing. Finely chop the red chillies and garlic. In a food processor, whizz them together with a little water (about 3 tbsp) until you have a paste. Add the sugar and 50g watermelon and whizz again until smooth. Stir in the tamarind, lime juice and fish sauce.
Bring a pan of salted water to the boil, then blanch the beans for 4-5 minutes until just tender but still vibrant green. Drain, transfer to a bowl of iced water, then drain again and put in a large bowl. Add the remaining watermelon and the vegetables to the bowl along with the herbs, cashews and the dressing; toss together. Transfer to a serving platter and sprinkle over the crispy fried onions.
Heat a large griddle pan (or barbecue) until very hot. Score each side of the mackerel about 6 times. Brush the fish with the oil and season. Cook the mackerel on the griddle or barbecue for 4-5 minutes on each side until charred, cooked through, opaque and the eyes have turned white. Serve at once with the rojak.
Typical values per serving when made using specific products in recipe
Energy | 3,176kJ/ 763kcals |
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Fat | 53g |
Saturated Fat | 11g |
Carbohydrates | 30g |
Sugars | 25g |
Fibre | 3.8g |
Protein | 39g |
Salt | 2.7g |
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