Watermelon, Mango Salsa & Crispy Ginger

Chilled watermelon gets mango salsa, toasted seeds and finely fried ginger.

Cooking time ≈ 30 min

Estimated nutrition · Per serving
≈ 150 kcal · Protein 3 g · Carbs 26 g · Fat 6 g

Ingredients

• For the watermelon
• ½ medium watermelon, cut into large triangles
• For the mango salsa
• 1 ripe but firm mango, diced
• Juice of ½ lime
• Finely grated zest of ½ lime
• 1 tsp freshly grated ginger
• 1 tbsp extra virgin olive oil
• Pinch of sea salt
• For the garnish
• 2 tbsp pumpkin seeds
• Flaky sea salt
• Extra lime zest
• Crispy Ginger
• 30–40 g fresh ginger
• Neutral oil, for frying

Method

1. Julienne peeled ginger; soak in ice water 15–20 minutes, then dry thoroughly. Fry at 160–170°C / 320–340°F for 30–60 seconds and drain on paper.
2. Combine diced mango with lime juice and zest, grated ginger, oil and salt. Leave 5–10 minutes.
3. Toast pumpkin seeds in a dry pan, then add a few drops of oil and salt.
4. Arrange watermelon, spoon salsa over and finish with seeds, crispy ginger, lime zest and flaky salt.