Charred Sugar snap, Watermelon, Peanut Salad

Charred Sugar-snap, Watermelon, Sesame, Peanut Salad

This salad is crunchy, zingy and everything you want on a hot day. Chilling the watermelon and charred sugar snaps make it even more refreshing so give yourself time to chill them if you can.

Ingredients

Serves 2-4

• 600g watermelon (ideally chilled)

• 200g sugar-snap peas

• Olive oil

• Sea salt

• 1 large bunch radishes

• 2tbsp soy sauce or tamari

• 2tbsp rice wine vinegar

• 2tbsp mirin

• 1tbsp toasted sesame oil

• 1 small garlic clove

• Thumb sized piece of ginger

• 1tsp dried chilli flakes

• 2tbsp toasted white sesame seed

• 2tbsp black sesame seeds

• 75g roasted peanuts, crushed or roughly chopped

Method

• Chop the watermelon into roughly inch size cubes. Place this in the fridge to chill.

• Heat a griddle pan until hot! Toss the sugar snaps with a glug of olive oil and pinch of salt and cook on the hot griddle pan. Don’t touch them for about 4 mins to allow them to get some colour, then give them a toss once they’ve started to char and cook for another 1-2 mins. You want them to be blackened in places but not all over. Allow them to cool completely.

• Half the radishes and finally slice each half into roughly 2 mm slices.

• Combine the soy sauce, rice wine vinegar, Mirin, toasted sesame oil in a bowl. Finely grate in the garlic and ginger. Stir to combine.

• Add the sugar snaps, radishes, watermelon, chilli flakes, toasted sesame seeds and peanuts. Toss and serve!