Nici Wickes: Watermelon salad with chilli caramel dressing

<p><span>With crunch and crispiness, hits of sweet, sour and heat all mingling in each mouthful, this salad is incredible!</span><span> </span></p> <p><span>Serves 4-6</span><span> </span></p> <ul> <li><span>2 tbsps cooking oil</span><span></span></li> <li><span>4 red chillis, de-seeded</span><span></span></li> <li><span>½ red onion, chopped fine</span><span></span></li> <li><span>1 small handful coriander, leaves and root</span><span></span></li> <li><span>2 cloves garlic, peeled and chopped</span><span></span></li> <li><span>3 tbsps oil</span><span></span></li> <li><span>½ cup brown sugar</span><span></span></li> <li><span>2-3 tablespoons apple cider vinegar</span><span></span></li> <li><span>4 cups cubed watermelon</span><span></span></li> <li><span>½ telegraph cucumber, peeled and cored, sliced</span><span></span></li> <li><span>1 cup cashews, toasted</span><span></span></li> <li><span>Handful of mint leaves</span><span></span></li> </ul> <ol> <li><span> For the caramel: make a paste with chillis, onion, coriander, garlic and one tablespoon of oil. Fry this in remaining oil for 4-5 minutes, then add sugar and cook until it begins to thicken. Add vinegar and stir to combine. Taste (careful to cool it first!) for seasoning – add more vinegar or salt as needed. Pour into a warmed jar. Caramel dressing will store well in fridge for 3-4 weeks too.</span><span></span></li> <li><span> In a large bowl, mix watermelon, sliced cucumber and toasted cashews and mint leaves. Five minutes before serving, pour over half chilli caramel, toss well, taste and add more caramel to taste.</span><span></span></li> <li><span> Serve chilled.</span><span></span></li> </ol> <p><strong>Nici’s tip: </strong></p> <p><span>Core cucumber by halving lengthwise and running tip of a teaspoon spoon down the length to remove seeds and watery pulp.</span><span> </span></p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>