Burmese melon and ginger salad

This is a simple salad, but also Myanmar on a plate.

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This is a simple salad; fresh fruit sets the tone with sweetness. The herbs add earthiness, and the peanuts and sesame seeds bring the salad together beautifully. Simple and elegant, this is a lovely light salad.

Change in Appetite is probably my favourite cookbook from this author. Like every recipe I have cooked from Diana Henry, this one is delicious. Subtle flavours dominate this meal, and the spices are balanced. This was my first Diana Henry cookbook, and after making a couple of recipes from it, I was addicted to her cooking. The recipes include flavours and cuisines from around the world, and her writing style is fun and easy. Like this recipe, the dishes step away from the ordinary and are just amazing.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 yellow melons of your choice, peeled and wedged

For the dressing:

2 teaspoons peanut oil

3 shallots, sliced

1 1/2 teaspoons ginger paste

3 garlic cloves, minced

1 teaspoon fish sauce

1/2 tablespoon sugar

Juice of 2 limes

For the salad:

15 mint leaves, roughly torn

20 cilantro leaves, roughly torn

15 Thai basil leaves, roughly torn

1 tablespoon sesame seeds

2 tablespoons desiccated coconut, lightly toasted

1/4 cup roasted peanuts

To make the dressing, heat the oil in a small saucepan. Add the shallots and fry on low heat for 1 minute until soft; do not allow them to caramelise. Add the ginger and garlic and cook for 30 seconds until the ginger no longer smells raw. Remove from the heat and cool down completely. Add the fish sauce, sugar and lime juice. Mix in well, allowing the sugar to dissolve completely. Set aside.

To serve, add 3-4 wedges of melon to a plate. Drizzle with a teaspoon of the dressing. Top with the herbs, sesame seeds, coconut, and peanuts. Serve immediately.