Watercress and Melon Salad Image

Watercress and Melon Salad

Mary's Kitchen Crush - "Brunch Engagement"

Prep Time
Cook Time


  • 4 cups (300g) loosely packed, stemmed watercress
  • 2 cups (300g) cubed watermelon
  • 2 cups (300g) cubed cantaloupe
  • 1 red finger chili
  • 1 tablespoon (8g) finely chopped mint
  • ½ lemon, zested and juiced
  • 3 tablespoons (45ml) extra virgin olive oil
  • Kosher salt
  • Mint leaves
  • Finely sliced finger chili, optional


  1. Scatter the watercress, watermelon and cantaloupe onto a large serving dish.
  2. Using a pair of metal tongs or a fork, pick up or pierce the chili and hold it over the flame on a gas burner until charred. This can also be done under the broiler set to high.
  3. Place chili into a small bowl and cover with plastic wrap. Set aside for a minute.
  4. Using a spoon, carefully scrape charred skin from the chili; split it open and remove the seeds and ribs.
  5. Place the chili in small food processor along with mint, lemon zest and juice and olive oil. Season to salt and blitz to combine.
  6. Drizzle the dressing over the watercress and melon and scatter with mint leaves and sliced chili.