¼ watermelon, cut into approx. 2cm slices
1 packet of edamame, available from japanese grocer in or out of pods
½ C Vietnamese mint leaves or mint, washed
½ bunch of watercress, washed- other lettuce greens also work
1inch ginger, grated
1tsp sea salt
½tsp white pepper
1tsp sesame oil
1Tb olive oil
½ lime, juiced
Grill watermelon slices for 2 min on each side, grilling makes it sweeter and slightly smoky.
Boil edamame for 5 min and drain, remove from pods if necessary.
For dressing mix together ginger, salt, pepper, sesame oil, olive oil and lime. Taste and season for balance.
To serve, top grilled watermelon with edamame, watercress, mint and dressing.
Edamame are young green soybeans. They have a sweet light nutty flavour, delicious hot or cold and are highly nutritious.
2 eggplants, cut into quarters lengthways
1 Lt vegetable broth
4 red chilli, cut into quarters lengthways
4 garlic cloves, smashed
8 dates, roughly chopped
2 inch ginger, grated
1 Tb sesame oil
2 Tb sesame seeds, toasted
3 spring onions, trim ends and slice
1 lime, cut into wedges
Pour broth into a large pot; add chilli, garlic and dates. Bring to boil then add eggplant. Lower heat and simmer with lid on for 20 min, gently turning eggplant halfway. Remove eggplant and set aside. Reduce broth with lid off until it thickens, then add ginger cooking for 1 min. Pour broth through a sieve into a bowl, discard solids. Add sesame oil to remaining sauce.
To serve pour sauce over eggplant, top with spring onion, a squeeze of lime and sesame seeds.
Eggplant also known as aubergine is a fruit. They should be eaten when still young because they contain fewer seeds, making them less bitter.