Honeydew carpaccio with coriander pesto
Servings: 4
This is a very adaptable recipe for any firm fruit in your fridge or fruit bowl: melons, stone fruit – heck, even pineapple! The key is to use a sharp knife and slice against the grain for the best mouthfeel, as you might sashimi. Some people don’t like coriander (they’re wrong) but you could use basil to make your pesto instead. The pesto could easily be made days in advance and loosened off with extra oil if need be. Serve chilled on a hot summer’s day for a refreshing(ly!) easy talking point.
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Ingredients
- 1 perfectly ripe honeydew melon, about 1.2 kg (2 lb 12 oz) peeled and sliced thinly into half-moons
- 1 punnet yellow cherry tomatoes or lightbulb tomatoes, about 200 g (7 oz) thinly sliced
- 1 punnet baby cucumbers, about 250 g (9 oz) thinly sliced into rounds
- 1 tbsp lime juice about half a lime’s worth
CORIANDER PESTO
- ¼ bunch coriander (cilantro) pretty sprigs reserved for garnish
- ¼ cup (40 g) salted roasted peanuts
- 1 cup baby spinach leaves refreshed in chilled water
- ½ cup 125 ml neutral oil I like peanut or rice bran here
- 1 garlic clove
- ½ tbsp fish sauce
- ½ tbsp sesame oil
- Zest and juice of 1 lime
- ½ tsp sugar
- ½ tsp salt
- 1 pinch freshly cracked black pepper
FINAL BITS & BOBS
- 1 long green chilli finely sliced
- ¼ cup (40 g) salted roasted peanuts chopped
- Lime cheeks
Instructions
- To make the coriander pesto, muddle the ingredients in a mortar and pestle or put them into a food processor and blitz until smooth. Taste and season with more salt and pepper if necessary. Set aside in a clean jar if making ahead, or in a bowl if ready to serve.
- Toss the cherry tomato and baby cucumber rounds in the lime juice.
- Place honeydew slices on a platter and scatter with the juicy cherry tomato and baby cucumber rounds. Drizzle with the coriander pesto and sprinkle with sliced chilli, chopped peanuts and reserved coriander sprigs. Serve with lime cheeks.
Notes
Recipe from Salad for Days (Murdoch Books)
