Sour, sweet, salty, spicy and super-refreshing – this is an exciting combination. You could try swapping out the melon for chilled peaches or nectarines.
Serves: 6-8
INGREDIENTS
2 tablespoons sichuan peppercorns
2 tablespoons chilli flakes
6 tablespoons flaky sea salt
zest and juice 2 lemons
1 rock melon, cut into wedges with seeds and pulp removed
METHOD
Place peppercorns, chilli flakes, salt and lemon zest in a small pan over a medium heat without any oil and toast until peppercorns begin to pop. Remove from the heat and leave to cool. Once cool, place into a mortar and pestle and grind to a cracked-pepper consistency.
Cover melon wedges in lemon juice, and sprinkle with the salt.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!