Gourmet Traveller

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Noodle salad with pickled watermelon and charred squid

SERVES 4

700 gm watermelon, peeled
2 limes
2 long red chillies, chopped, plus extra to serve
2 tbsp fish sauce
1 tbsp caster sugar
250 gm thick dried rice noodles
800 gm squid, cleaned, scored and cut into 3cm pieces, tentacles reserved
1 tbsp vegetable oil
80 gm (1 cup) Savoy cabbage, shredded
2 red shallots, thinly sliced
2 cups (loosely packed) mixed Asian herbs, such as Thai basil, spearmint and purple shiso leaves, to serve

1 For pickled watermelon, cut 500gm watermelon into triangles and place in a bowl. Add the juice of 1 lime and ½ tsp salt flakes, toss to combine, and refrigerate to pickle (10 minutes).

For nahm jim, process remaining watermelon and chilli in a blender until smooth.

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