Watermelon, Turmeric Squid & Mint Salad

This warm dish is a magical combination of flavours and textures. With cooling watermelon and mint, a gentle spicy heat and tender squid, it’s my interpretation of bringing common flavours together through a different lens.

50ml watermelon juice

40ml lime juice

1 tablespoon caster sugar

2 teaspoons sea salt flakes

1 tablespoon vegetable oil

½ teaspoon cumin seeds

2 teaspoons garlic, minced

1 red bird’s eye chilli, minced

2 teaspoons ground chilli

½ teaspoon ground coriander

½ teaspoon ground turmeric

200g cleaned squid tubes, cut in half and scored

200g watermelon, rind removed and cut into 3cm cubes

1 watermelon radish, peeled and sliced into thin rounds

4 tablespoons mint leaves, roughly chopped, to serve

2 tablespoons fried shallot slices, to serve

Mix to combine the watermelon juice, lime juice, sugar and salt. Set aside.

Heat the oil in a frying pan over low– medium heat. Add the cumin seeds and cook for 30 seconds or until fragrant. Add the garlic and minced chilli and cook for 45 seconds or until softened. Add the ground spices and stir to combine.

Increase heat to medium, add the squid and cook, stirring for 1 minute or until squid begins to curl and is coated with the spices. Add the diced watermelon and cook for 30 seconds or until warmed through. Add the radish and toss to combine.

Remove from heat, pour over the watermelon lime dressing and toss to coat squid and watermelon. Arrange salad on plates. Sprinkle with the mint and fried shallot slices to serve. Serves 4