Mooli and tarbuz salad

Name: Mooli and tarbuz salad (White radish, watermelon and black salt)
Prep time: 15 min
Total time: 15 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 1 tsp kalanamak (black salt) or sea salt; 1 tsp kalanamak (black salt) or sea salt; ½ tsp freshly ground black peppercorns; 1 tsp kalanamak (black salt) or sea salt; 1 mooli (daikon), peeled and cut into thin slices; juice of ½ lime; ½ watermelon, cut into medium chunks; 1 mooli (daikon), peeled and cut into thin slices; mint leaves, to garnish

White radish, watermelon and black salt

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
15 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

I was once invited to stay with Lahori philanthropist and socialite Yousaf Salahuddin, and experienced his breathtaking ‘haveli’ (historical mansion) and open-hearted hospitality. He served a simple combination of white mooli and black salt, and the memory inspires this unusual salad.

Ingredients

½ watermelon, cut into medium chunks
1 mooli (daikon), peeled and cut into thin slices
juice of ½

Asia
Pakistan
Lahore
Vegan
Summer
Gluten-free

Method

Make sure that the watermelon and mooli are chilled before preparing. Chop the watermelon, slice the mooli and place into a bowl.

Add the lime juice and toss. Add the ground peppercorns and kalanamak and toss together. Serve garnished with mint leaves.