This wonderful combination of fruit, vegetables and crunchy almonds mixed with a honey and walnut oil dressing makes an ideal accompaniment to cold or smoked meats and chicken.
1 person made this
500g piece watermelon or honeydew melon
Olive oil for frying
1/4 cup flaked almonds
100g fresh bean sprouts
4 spring onions
A small bunch of watercress
For the dressing
1 1/2 teaspoons clear honey
2 tablespoons walnut oil
3 teaspoons cider vinegar
Directions Preparation:20min › Ready in:20min
Peel, seed and dice the melon, then dice the cucumber. Put both into a colander, add a little salt and toss together. Place a saucer on top and leave to drain.
Heat a little oil in a frying pan and fry the almonds until golden, then drain on paper towels.
Rinse the bean sprouts and drain well, then trim the radishes and spring onions. Quarter the radishes, slice the onions and mix all three together in a salad bowl.
Whisk the honey, walnut oil and vinegar together; season with pepper and pour over the salad.
Trim the watercress, rinse and dry it and arrange in a shallow serving dish. Add the melon and cucumber to the salad bowl, toss gently, then spoon onto the watercress. Scatter the almonds over the top just before serving.