Carrot and melon?….yes an unusual combo, but a pretty damned smart combo I say….delish…..We decided a very little mayonnaise stirred in really brought out all the flavours. But check for yourself….
3 cm piece of fresh ginger
2 garlic cloves
2 tablespoons rice vinegar
1 tablespoon light soy sauce
2 teaspoons caster sugar
2 tablespoons sesame oil
1 tablespoon miso, yellow, red or white
Juice ½ lime, about 1 tablespoon
1 tablespoon mayonnaise, optional
1 small ripe melon, ie. cantaloupe or charantais, about 500 g
450 g carrots
Sea salt and freshly ground black pepper
little gem and oakleaf to serve, or other leaves
1. Peel and very finely grate the ginger, (you should have about 1 tablespoon) peel and crush the garlic and scrape both into a large serving bowl.
2. Add the vinegar, soy, sugar, sesame oil, miso, and lime juice and whisk well together. Season with salt and pepper and stir in the mayonnaise, if using.
3. Peel, slice and cut the carrots into fine matchsticks, (or do this with a food processor) and peel, de-seed and cut the melon into sticks too. Fold both into the dressing and cover and set aside for about 30 minutes to 1 hour. (this helps to soften the carrots.) Check for seasoning and serve.
Petra and I had it with more (!) fried chicken ……but eat it as it is too…..