Watermelon, Feta, and Tajin Salad (pictured above)
By Georgina Hayden
There is nothing more satisfying than enjoying a sweet and refreshing watermelon on a scorching summer day. And when paired with salty feta (or halloumi in Cyprus), it creates a delightful flavor combination that I absolutely love. Sometimes, I simply eat these two ingredients together, and other times, they become the stars of a delicious salad. Here’s how I make my watermelon and feta salad, occasionally swapping cilantro for mint depending on my mood (feel free to use both if you have them). To elevate the summery vibes, I like to finish it off with a sprinkle of my favorite seasoning – tajin. This Mexican spice blend made from chili, lime, and salt adds a mild, addictive kick that enhances the flavors of this incredible salad.
Serves 4
Ingredients:
– 30g pumpkin seeds
– 1.25kg watermelon, rind removed
– 6 spring onions, trimmed and finely sliced
– Juice of 1 lime
– 3 tbsp extra virgin olive oil
– Sea salt and freshly ground black pepper
– 50g bunch of coriander
– 2-3 tsp tajin spice mix
– 100g feta
Instructions:
1. Toast the pumpkin seeds in a small frying pan over medium heat. Once they start to pop and smell fragrant, remove from heat, transfer to a plate, and let them cool.
2. Cut the watermelon into 3cm cubes and place them in a large mixing bowl. Add the spring onions, lime juice, and olive oil. Season generously with salt and pepper.
3. Roughly chop the coriander leaves, finely chop the stalks, and add them to the bowl along with 2 teaspoons of tajin. Mix everything together well.
4. Add the toasted pumpkin seeds to the salad and crumble in the feta. Stir everything together and taste. Add more tajin if desired.
5. Serve the salad immediately.
Georgina Hayden is a food writer and author of the book “Nistisima” (Bloomsbury, £26).
Kerabu Mangga – Mango Salad
By Julie Lin
Kerabu Mangga is a tangy and spicy salad from Malaysia and Indonesia. While different variations of this salad exist, the key is to have fresh ingredients. Pineapple and apple work well too. This dish has the power to cool me down even in the warm heat of Malacca. It bursts with bold, fishy flavors from the dried shrimp and belachan. I love incorporating raw ingredients like beansprouts, cucumber, and mango into my salads for their crunchy and zesty qualities. The addition of chili gives an extra level of spice that will make you break a sweat, ultimately providing a refreshing cooling effect.
Serves 2
For the paste:
– 1 tbsp dried shrimp (available online)
– 2 tbsp peanuts
– 1 tbsp belachan (dried shrimp paste) (available online)
– 3cm ginger, cut into 1cm chunks
For the dressing:
– Juice of 3 limes
– 60g palm sugar
– Salt to taste
For the salad:
– 1 cucumber, julienned
– ½ mango, julienned
– ½ long red chili, julienned
– 1 banana shallot, finely sliced
– 3 sprigs of coriander, finely chopped
– 3 sprigs of Thai basil, finely chopped
– 3 sprigs of mint, finely chopped
– 200g beansprouts
Instructions:
1. Toast the dried shrimp, peanuts, and belachan in a pan. Then, place them in a mortar along with the ginger. Use a pestle to grind everything into a gritty paste.
2. In a bowl, whisk together the lime juice and palm sugar to make the dressing. Add the paste and season with salt. Set aside.
3. In a separate bowl, combine the cucumber, mango, chili, shallot, coriander, Thai basil, and mint. Add the beansprouts and mix well.
4. Drizzle the dressing over the salad and serve immediately.
Julie Lin is a chef and cofounder of Ga Ga, 566 Dumbarton Road, Glasgow G11 6RH.
Cherries, Walnuts, Coriander, Green Chilli
By Louisa Allan & Shuki Rosenboim
This vibrant salad is perfect for when you’re entertaining and have a crowd of people over.
Serves 4
Ingredients:
– 50g walnuts
– 500g cherries, pitted
– 1/2 red onion, finely diced
– 2 handfuls of coriander, chopped
– 1 long green chili, deseeded and finely chopped
– Juice of 1 lemon
– 80ml extra virgin olive oil
– Sea salt flakes
Instructions:
1. Preheat the oven to 160°C fan/gas mark 4. Spread the walnuts over a baking tray and bake for 15 minutes or until fragrant and lightly colored. Let them cool, then crush or roughly chop them.
2. In a large bowl, combine the cherries, red onion, coriander, chili, and walnuts. Add the lemon juice, olive oil, and salt to taste. Gently toss everything to combine.
3. Serve the salad immediately.
From “Very Good Salads” (Smith Books, £20). Louisa Allan and Shuki Rosenboim are co-owners of Very Good Falafel in Melbourne.
Scorched Aubergines with a Sichuanese Sauce
By Fuchsia Dunlop
Years ago, I visited a rural Sichuanese restaurant called Zou’s Strange Flavours with a friend. The owner, Mr. Zou, specialized in unique and traditional ingredients and dishes. One of his specialties was roasting whole ducks, peppers, and aubergines in the embers of his old-fashioned cooking range. The aubergines, once their blackened skins were rinsed away, were dressed in spicy Sichuanese seasonings and served as an appetizer. This recipe is inspired by Mr. Zou and the Lebanese salad baba ganoush, which uses smoky grilled aubergines. I’ve replaced the Levantine ingredients with Chinese toasted sesame paste, rice vinegar, and chili oil for a delightful twist. Serve this as a starter for a Chinese meal or alongside Middle Eastern or European cold cuts and salads.
Serves 2-4 as a side dish
Ingredients:
– 2 aubergines (about 600g)
– 1 tsp sesame seeds
– 1 tbsp Chinese sesame paste
– Pinch of salt
– 1/4 tsp white sugar
– 1/2 tsp light soy sauce
– 1 tsp Chinkiang vinegar
– 1 1/2 tbsp chili oil, with or without sediment
– 1/2 tsp crushed garlic
– 1 tsp finely sliced spring onion greens
Instructions:
1. Prick the aubergines with a fork in a few places. Place them whole on a slow barbecue or a low gas flame on the hob. Leave them for 30-45 minutes, turning occasionally, until the skin is burnt and the flesh is tender. Remove from heat.
2. Once the aubergines are cool enough to handle, peel off their burnt skins, rinsing off any fragments under running water. Remove the stems and discard, then gently squeeze the aubergines to drain any excess liquid. Tear the aubergines into strips or coarsely chop them and place them in a serving dish.
3. Toast the sesame seeds in a dry frying pan over very low heat until golden. Set aside.
4. In a small bowl, combine the sesame paste, salt, sugar, and soy sauce. Mash and mix with a spoon until smooth. Blend in the vinegar, followed by the chili oil and crushed garlic. The sauce should have the consistency of single cream; add a few drops of water if needed. Pour the sauce over the aubergines.
5. Sprinkle the sesame seeds and spring onions over the dish.
6. Serve immediately.
Fuchsia Dunlop is a food writer and author of the book “Invitation to a Banquet” (Penguin, £25).
Mussel Salad
By Joe Trivelli
This vibrant salad evokes the flavors of summer and can be enjoyed as a main meal or part of a larger spread. Conveniently, the flavors of this salad intensify when allowed to marinate for a day, so it’s a great option to prepare in advance. If you avoid bread, boiled new potatoes or rice make excellent substitutes.
Serves 2-4
Ingredients:
– 1.2kg mussels
– 1/2 dried red chili
– 1/2 garlic clove
– 2 sprigs of thyme leaves
– 1/2 tsp sweet paprika
– 3 tbsp sherry vinegar
– 6 tbsp olive oil, plus a little for the bread
– 500g mix of cherry and plum tomatoes
– 4 thick slices of good bread
– 2 tsp capers
– 1 small bunch of basil
Instructions:
1. Clean, de-beard, and wash the mussels. Place a large saucepan over high heat. Add the washed mussels with a splash of water. Cover with a lid and shake the pan over the heat. Cook for 5 minutes or until all the mussels
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