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FROZEN WATERMELON AND CUCUMBER SALAD

Of course, most of the time it was hot in Nigeria, but on those really sweltering days, my grandma would buy watermelons and cucumbers to be chopped and frozen. It’s very rarely hot enough to warrant doing this in the UK, but on the occasions that I do make this salad, I’m instantly reminded of how deliciously refreshing these frozen treats were. A melon baller comes in handy for the recipe, but isn’t essential.

PREP TIME: 15 MINS PLUS FREEZING TIME

COOKING TIME: 10 MINS

SERVES: 4

1 small watermelon

2 cucumbers

50g egusi seeds

4cm piece of fresh ginger, peeled and grated

FOR THE GINGER DRESSING

3 tbsp groundnut oil

1 tbsp freshly squeezed lemon juice

1 tbsp coconut nectar or honey

2 tbsp rice milk

1 tsp ground ginger

1/2 tsp crushed chilli flakes

Cut the watermelon in half and remove the seeds. If you have one, use a melon baller to scoop out balls. If not, cut the melon in half once more and make several cuts along each quarter being careful not to go through the bark. Use a spoon to carve out the slices then, with a knife, cut them into smaller chunks and set aside. To prep the cucumbers, peel the skin off each and halve lengthways. Scoop out the seedy bits and chop both boats into thin slices.

Put the watermelon balls and cucumber slices on to two small baking trays and spread out so that none of the pieces are touching. Carefully wrap the trays in cling film and place in the freezer for 2–3 hours. If you’d prefer not to freeze them, simply put the trays in the fridge to chill for at least an hour and take out when the dressing is ready.

While you wait, make the dressing by whisking together the groundnut oil, lemon juice, coconut nectar or honey, rice milk, ground ginger and chilli flakes in a small bowl and set aside.

Lightly toast the egusi seeds in a small frying pan over a low heat for about 5 minutes, or until they turn golden and start to pop. Transfer to a small serving dish and set aside.

Once the watermelon and cucumber are frozen solid they will look like a sea of red and green crystals. Take out of the freezer, put them in a large bowl and toss through the grated ginger.

Share the salad evenly between four bowls and serve with the dressing and egusi seeds on the side. Allow everyone to drizzle over as much dressing as they desire and sprinkle over the egusi seeds.