Transport your palate to the Beach Club with this fast, fresh, fragrant salad.

Preparation time: 20 minutes, cooking time: 10 minutes
Serves two

There’s so much to love about this dish. It’s inspired by rujak, Indonesia’s answer to fruit salad, dressed in vinaigrette instead of the traditional terasi-and-tamarind sauce. Make it a little more savoury with arugula (or feta cheese, if that’s your jam). If you can’t get your hands on strawberries, throw-in sliced peaches, plums or nectarines.

Here’s the recipe.

2 cups diced watermelon, seeded and rind removed
6 medium fresh strawberries, halved
6 yellow cherry tomatoes, halved
A pinch of sea salt, or to taste

For watermelon & citrus vinaigrette
120 ml vegetable oil
2 ½ tbsp honey
30 ml apple cider vinegar or white wine vinegar

To garnish
¼ cup watercress leaves, stems removed

A pinch of white pepper, or to taste
½ cup watermelon & citrus vinaigrette (recipe below)
¼ cup woodsorrel or garden sorrel

80 ml watermelon juice
50 ml pomelo or orange juice
A pinch of sea salt, or to taste

Start by making the vinaigrette. Dry a large bowl with a kitchen towel and whisk oil, honey, salt, apple cider vinegar, watermelon juice and orange juice. Store in an airtight container in the fridge. Shake well before using.

Then, place diced watermelon, strawberries and cherry tomatoes in a large bowl and season with salt and pepper. Dress with vinaigrette and mix well. Transfer into a cold bowl, garnish with watercress leaves and serve chilled.

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