spicy watermelon, grapefruit & coconut salad...

All I wanted to do when I was younger was to grow up. I wanted to like pate even though I was horrified it was made of chicken livers. I wanted to be sophisticated like my mum so I drank lemon lime and bitters. I wanted my sneakers to click like grown up ladies in their high heels*. I wanted to stay up past my bed time to watch the Bill. Yet I still wanted brownies for dinner. You really can't have it all. 

I still want brownies for dinner, but sometimes you have to make grown up choices. Like have salad for lunch 2 days in a row because cake is not always a viable option. But not any boring salad with a sad looking cucumber, some raw onion and an unripe tomato. That is the worst kind of salad and shouldn't be allowed to be classed in the same category as this spicy watermelon number. 

This is exactly the kind of salad that you want to eat in summer. It's confusing because it's watermelon and grapefruit and coconut and you kind of expect you might be having it for dessert. BUT then comes a kick of chilli and the salty soy sauce and you stop being confused and you start being in love.

I apologise in advance for more watercress. But now you've had practice picking it for your chicken salad so you'll totally fly through it. Also what else are you going to do with a whole bunch of watercress when you've only used up half of it. Eat some more. No waste. Real life fridge crisper drawer problems.

*Subsequently every pair of converse I own has a hole worn through the heel. I'm pretty sure I changed my natural step and now I can't change it back. I shouldn't have pursued this one quite so much. Should have stuck with pate. 

Spicy Watermelon, Grapefruit & Coconut Salad

adapted from Alice Hart's recipe in The Telegraph August 2011

serves 4

2 small pink shallots, finely sliced

1/4 cup vegetable oil

1/4 cup coconut flakes

1 ruby grapefruit, segmented

1/4 watermelon

1/2 bunch mint leaves, picked

1/2 bunch watercress leaves, picked

Dressing

1 tbs soy sauce

2 tbs mirin

juice of 1 lemon

1 tsp fresh grated ginger

1 long red chilli, finely sliced

juice from the grapefruit core after segmenting

In a small pot heat the vegetable oil and drop the sliced shallots in in batches and cook until golden. Remove from pot and drain on paper towel. Continue with the remaining shallots. Set aside.

Over a medium heat toast the coconut flakes until lightly golden and remove from heat. Set aside.

For the dressing combine all ingredients in a bowl (or a jam jar works perfectly) and whisk/shake until combined.

Skin the watermelon, removing the white pith, and slice into rough chunks. Toss watermelon with grapefruit, mint leaves and watercress. Drizzle with the dressing and top with the fried shallots and coconut. Serve and eat immediately.