The combination of sweet, juicy watermelon with a little spice is intoxicating.
- 1 small watermelon
- 8 small dried chillies, roasted, ground or 3 tsp ground chilli
- sea salt flakes and lime wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut watermelon into wedges, then slices. Serve with chilli and salt for dipping or sprinkling, and lime wedges for squeezing.
Photography by Alan Benson.