Jeremy Simeon, Executive Chef of Song Saa Private Island in Cambodia, shares his recipe for a simple, beautiful and balanced salad.


Watermelon and toasted quinoa salad with salted yogurt, roasted nuts and seeds and fresh herbs.

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Chef portraif of Jeremy Simeon



  • Fresh water melon            250g
  • Lime juice                         10ml
  • Home-made salted yogurt           100ml
  • Roasted almonds              20g
  • Roasted pistachio nuts      20g
  • Roasted cashew nuts        20g
  • Roasted sesame seeds     10g
  • Roasted sunflower seeds 10g
  • Toasted quinoa       10g



  • Mint
  • Thai basil
  • Moringa
  • Krasang teap
  • Young Dandelion leaves



  1. Roast all nuts and seeds separately at 180 degrees until fully toasted; timing varies. Roughly chop and mix together.
  2. Toast quinoa in a small amount of olive oil gently for about 15 mins; you should hear it start to pop when it’s ready.
  3. Stir 2 pinches of salt into the yogurt and place in the fridge for 1 hour. Add lime juice; it should end up slightly salty and sour.
  4. Cut the skin off the watermelon and cut each piece about 5cms thick leaving you a 5cm thick circle. Cut circle into 8 pieces.
  5. Place the pieces in a circle on a plate leaving a gap in the middle.
  6. Pour salted yogurt on top followed by the nut mix followed by the herbs.