Water Melon and Mint Salad

This recipe was given to me by an Indian friend who says she loves mint so much she would have it with every meal if she could! She loves it with curries. I must admit while clearing up I finished the leftovers!
1/4 ripe red water melon
1 bunch of mint, washed
1 lemon
1 Tblsp tahini oil
2 Tblsp white wine vinegar
2 tsp sugar.
1 Tblsp sesame seeds
Cut the water melon into bite size cubes and remove the peel.
Remove the zest from the lemon and put it into a jar with a lid. Squeeze the lemon and put the juice in the jar. Add the vinegar, oil and sugar.
Chop the mint very finely and add to the jar. Secure the lid and shake until well mixed.
Place the water melon cubes in a serving bowl. Pour over the mint mixture. Sprinkle over the sesame seeds. Toss gently to completely cover.
Serves 4 people.
Serve as an entrée or a side salad.
Delicious with most main meals.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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