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.

You might also love to read Chef Jeremy’s story!
Chef portraif of Jeremy Simeon

 

Ingredients  

  • 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

 

Herbs:

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

 

Method

  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.