Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 20 minutes
Ingredients (for 4 people) :
-120 ml Wagamama Spicy Chilli, Coriander and Ginger dressingMethod: Line a tray with cling film and arrange the fanned pieces of melon on this, dust with sea salt and freshly milled pepper and set aside for 30 mins.
-1 medium size ripe cantaloupe melon or orange flesh melon, cut in half deseeded, then each half cut into 4 giving 2 pieces per portion, cut each piece of melon with a sharp knife in a fan shape
-Sea salt & freshly milled black pepper
-60gms julienne of carrot 10 cm long, cut on a mandolin
-60gms julienne of cucumber 10 cm long, cut on a mandolin
-60gms julienne of mouli 10 cm long, cut on a mandolin
-2 medium oranges, zested, peeled and segmented, reserve juice
-16 pieces English asparagus, prepared, blanched in boiling salted water, cooled and cut into strips
-½ red chilli cut into fine circles on an angle(use more if you like spicy)
-80gms cashew nuts
-60gms pea shoots
-1 bunch of coriander leaves
Mix the julienne of carrot, cucumber, mouli, asparagus strips and ½ the coriander leaves, season and add the orange juice and set aside.
Take 4 low sided bowls or plates and arrange 2 pieces of melon on each arrange the julienne of vegetable mix on top, garnish with the orange segments & cashew nuts.
Mix the other ½ of the coriander leaves with the pea shoots and place on top of the vegetable julienne
Arrange the red chilli circles on the plate, garnish with the orange zest.
Finish by drizzling the Wagamama Spicy Chilli, Coriander and Ginger dressing liberally on the salad.