Watermelon & strawberry salad with sticky sriracha sausages

Watermelon & strawberry salad with sticky sriracha sausages

This Ed Smith recipe is particularly good for summer. The fragrant, fruity and salty salad hints at Thai and Laotian cuisine’.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp Vegetable oil
  • 2 x 400g packs 6 Cumberland sausages
  • 300g jasmine rice (or 2 pouches of ready-cooked rice)

For the salad

  • ½ x 2kg mini watermelon (or a 1kg wedge)
  • 1 large cucumber, peeled
  • ½ tsp sea salt flakes
  • 200g strawberries
  • ½ x 25g pack mint, leaves picked
  • 20g pack Thai basil, leaves picked
  • 20g piece ginger, peeled
  • 1 tbsp caster sugar
  • tbsp Cooks’ Ingredients Nam Pla Fish Sauce
  • 1 unwaxed lime, zest and juice
  • 3 tsp Cooks’ Ingredients Sriracha

Method

  1. Put the oil and sausages into a large frying pan over a medium heat. Roll the sausages in the fat until glossy, then leave to gently sizzle while you prepare the salad. Shuffle the pan occasionally until the sausages are evenly browned and shiny (around 15 minutes), and cooked through with no pink meat and juices that run clear.

  2. If cooking rice from scratch, do it now, according to pack instructions. If using a quickcook sachet, heat it when the sausages and salad are ready to serve.

  3. Using a large, sharp knife, cut the rind from the watermelon. Cut the flesh into 1-2cm cubes and transfer to a large mixing bowl. Halve the cucumber lengthways. Using the tip of a teaspoon, scoop out and discard the seeds. Cut each piece in ½ lengthways again, then into 1-2cm pieces. Add to the watermelon with the salt. Gently toss and set aside.

  4. Hull and slice the strawberries to match the watermelon and cucumber, then finely shred the mint. Set aside with the Thai basil.

  5. Mince the ginger using a fine grater, then combine in a separate mixing bowl with the sugar, fish sauce, lime zest and juice and 2 tsp sriracha. Using a slotted spoon, transfer the watermelon and cucumber to this bowl, leaving the liquid that has leached from them (don’t discard it). Add the strawberries and herbs, then mix gently and thoroughly.

  6. When ready, leave the sausages in the pan and deglaze it with 2 tbsp liquid from the watermelon and cucumber bowl. Turn off the heat, add the remaining sriracha and 1-2 tbsp more watermelon liquid (or water, if you’ve used it all), then shake to create a sticky-sweet glaze. Slice the sausages, if liked, and serve with the rice and a mound of salad alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,770kJ/ 903kcals

Fat

52g

Saturated Fat

17g

Carbohydrates

74g

Sugars

20g

Fibre

5g

Protein

33g

Salt

4.8g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating