With crunch and crispiness, hits of sweet, sour and heat all mingling in each mouthful, this salad is incredible! 

Serves 4-6 

• 2 tbsps cooking oil
• 4 red chillis, de-seeded
• ½ red onion, chopped fine
• 1 small handful coriander, leaves and root
• 2 cloves garlic, peeled and chopped
• 3 tbsps oil
• ½ cup brown sugar
• 2-3 tablespoons apple cider vinegar
• 4 cups cubed watermelon
• ½ telegraph cucumber, peeled and cored, sliced
• 1 cup cashews, toasted
• Handful of mint leaves

1. For the caramel: make a paste with chillis, onion, coriander, garlic and one tablespoon of oil. Fry this in remaining oil for 4-5 minutes, then add sugar and cook until it begins to thicken. Add vinegar and stir to combine. Taste (careful to cool it first!) for seasoning – add more vinegar or salt as needed. Pour into a warmed jar. Caramel dressing will store well in fridge for 3-4 weeks too.
2. In a large bowl, mix watermelon, sliced cucumber and toasted cashews and mint leaves. Five minutes before serving, pour over half chilli caramel, toss well, taste and add more caramel to taste.
3. Serve chilled.

Nici’s tip: 

Core cucumber by halving lengthwise and running tip of a teaspoon spoon down the length to remove seeds and watery pulp.