Salted watermelon salad with mint, almond, cucumber and chilli

20 minutes


  • 100g of blanched almonds
  • 1/2 cucumber
  • 1 watermelon, approximately 2kg
  • flaky sea salt, to taste
  • chilli powder, to taste
  • 30ml of lime juice
  • 90ml of extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of caster sugar
  • 1 handful of fresh mint leaves
  • 1 pinch of pul biber chilli flakes, optional


Preheat your oven to 180ºC/gas mark 4
Start by toasting your almonds – spread them out on a baking tray and toast them in the oven for 5–10 minutes until they're a nice light brown
Dice your cucumber – we like to peel it and aim for 1.5cm dice but you can slice it however you like
Now cut your watermelon into slices and remove the rind. Again, we like to cut it into irregular shapes but you can slice it up however you like. Sprinkle with sea salt and chilli
Combine lime juice, extra virgin olive oil, a pinch of salt and a pinch of caster sugar and whisk together to make a dressing
Start by plating the watermelon and cucumber, and dress with crushed toasted almonds, lime dressing and fresh mint leaves. Add a sprinkling of pul biber if you're using, and a bit of extra sea salt and chilli powder to your taste