Watermelon & Coriander Salad


Preparation info

  • Difficulty


  • Serves:


    as a side

Appears in

Make sure the watermelon is chilled for this recipe so that the salad is crisp and refreshing. It makes a lovely starter on a summer’s day.

PREPARATION: 10 minutes
COOKING: 2 minutes


  • 1 red onion, very finely sliced, ideally on a mandoline
  • 3 tablespoons lime juice, plus extra to taste
  • 1 tablespoon coriander seeds
  • ½ teaspoon sea salt flakes
  • freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 500 g (1 lb 2 oz) watermelon, cut into bite-sized pieces
  • 200 g (7 oz) peeled and diced cucumber
  • 3 tablespoons chopped coriander (cilantro)


Put the onion in a small bowl and pour over the lime juice. Set aside.

Toast the coriander seeds in a dry frying pan until fragrant. Transfer to a mortar and lightly crush. Mix with the salt, black pepper, cayenne pepper and cumin.

Gently combine the watermelon, cucumber, marinated onion and chopped coriander in a large bowl. Sprinkle over the spice mix and toss. Taste for seasoning and add more lime juice, if you like.