Watermelon, Charred Sweet Corn & Cherry Tomato Salad with Sesame & Lime Vinaigrette
While technically it’s no longer summer here in NZ, the days are still hot and some of summer’s best produce is still at its peak. Give watermelon, sweet corn, cherry tomatoes and fresh limes their time to shine with this easy but flavour-packed salad.
This salad will make the perfect refreshing side dish to some barbecued meats and goes well alongside spicy food to cool and refresh the palette.
It pairs well with boldly flavoured meats, particularly Asian style marinates like my Chilli Caramel Pork Belly.
Watermelon, Charred Sweet Corn & Cherry Tomato Salad with Sesame & Lime Vinaigrette
SERVES: 6-8
READY IN: 15 mins
DIETARY: DF | VEG | VGN | GF Adaptable
Ingredients:
Vinaigrette
2 tbsp sesame oil
1 tbsp soy sauce or tamari
zest and juice of 2 limes
Salad
2 sweet corn cobs, husks removed
1 punnet cherry tomatoes, halved
½ medium watermelon, cut into 2-3cm pieces (about 4 cups)
2 cups packed fresh herbs (coriander, basil &/or mint), roughly torn or chopped
1 tbsp white and/or black sesame seeds
1 tbsp fried shallots
Method:
Start by charring the sweet corn in a hot frying pan or on the BBQ for a few minutes on each side to slightly charr (you don’t need to cook it all the way through) or you can skip this step and use raw sweet corn. Set aside until it’s cool enough to handle then use a large knife to cut the corn kernels off the cob.
While the sweetcorn is cooking make the Vinaigrette by mixing all of the ingredients in a small bowl.
To assemble the salad put the sweet corn kernels, halved cherry tomatoes, watermelon pieces and fresh herbs into a large salad bowl. Drizzle the vinaigrette over the top of the salad and toss to combine.
Sprinkle over the sesame seeds and fried shallots to garnish.