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Two summers ago when Ravinder published the cookbook Comfort & Joy, the watermelon salad turned out to be the recipe I made on repeat, working my way through the massive fruit day by day, chunk by chunk.
Ravinder says she makes a different variant each summer because of its powerful thirst-quenching properties in a hot kitchen, and this summer the forecast is: spicy, herby, crunchy.
The size of watermelons varies hugely, but you’re looking for roughly a 60/40 watermelon to tomato ratio.
Ravinder Bhogal’s watermelon and tomato salad with jalapeño chilli dressing
To serve six
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For the jalapeño dressing, blend all the ingredients with sea salt, finely ground black pepper and 125ml water in a blender until smooth.
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Mix the watermelon, tomatoes and shallot. Pour over half the dressing, toss and leave to sit at room temperature for 10 minutes to absorb the flavours.
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Pour the remaining dressing into a shallow serving platter or bowl and top with the dressed tomatoes and watermelon. Sprinkle over the coriander seeds, picked coriander and jalapeño and serve immediately.
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