This recipe reminds me of summertime and lemon tea. A refreshing salad that balances out the floral sweetness of the cantaloupe with the citrus tones and hits you with just about enough spice. As with most salads this tastes best when it is done fresh. The spice mix you need can be done ahead of time which would make the recipe even quicker to put together. Pair it with some burgers or pizzas as a welcome end to a meal @sarchakra
COOK TIME: 10 mins
PREP TIME: 5 mins
YIELDS: Serves or makes 3
Ingredients
- Cantaloupe ½ cubed
- Baby spinach 1 cup
- Red cabbage 1 cup
- Onion ½, sliced
- Red wine vinegar 1 tbsp
- Coriander seeds crushed 1 tsp
- Cinnamon 1 inch
- Star anise 1
- Cloves 2
- Fennel seeds 1 tsp
- Sichuan peppercorns 1 tsp
- Avocado oil 4 tbsp
- Salt
- Black pepper 1 tsp, crushed
- Lemon juice 1 tbsp
Method
- In a pan dry roast star anise, cloves, sichuan peppercorns, fennel and cinnamon on a low heat till aromatic. This should take about 2 minutes. Let it cool. Grind in a coffee grinder. You will only need about 1 tsp of this mixture. Store the rest in a sealed container to use later as a rub for chicken or pork dishes or even before roasting vegetables.
- Wash the cantaloupe and pat dry. Cut in half and take out the seeds. Remove the rind with a knife and cut half the cantaloupe into cubes. We will only use half of the cantaloupe. Reserve the other half in the fridge for later use.
- In a bowl whisk together the following: avocado oil, salt, lemon juice, black pepper, crushed coriander seeds, red wine vinegar and 1 tsp of the roasted spice mix.
- In a large serving bowl put in cubed cantaloupe, sliced onions, spinach and red cabbage. Pour the dressing on top. Enjoy!
sarchakra 