Iceberg and melon salad

This iceberg and melon salad is the perfect summer salad. Super fresh, it is great as an accompaniment to any Asian-inspired meal. 

ICEBERG AND MELON SALAD

Prep time:  10 minutes
Cook time: 5 minutes
Serves 4

Ingredients

• 1 tbsp of sichuan pepper corns (available at Asian specialty shops)
• ½ iceberg lettuce, torn in bite sized pieces
• ½ honeydew melon, peeled, deseeded and cut into thin slices
• 1 stick of celery, sliced on a diagonal
• 1 tsp of pickled pink ginger (from Asian specialty shops)
• 1 spring onion/scallion, finely sliced
• 8 sprigs of fresh coriander/cilantro, picked & washed
• 2 sprigs of fresh mint, torn

Dressing

• 2 tbsp / 40ml of rice wine vinegar
• 1 tbsp / 20ml of olive oil
• 1 tsp / 5ml of sesame oil

Method

1. In a dry frypan, fry the Sichuan pepper until fragrant. Then grind the pepper corns until fine in a mortar and pestle or spice grinder. Set aside.
2. Put the torn lettuce, sliced melon, sliced celery, coriander/cilantro leaves, sliced spring onion/scallion and pickled ginger in the bowl. Add the dressing, and combine arrange on a serving plate.