Sour, sweet, salty, spicy and super-refreshing – this is an exciting combination. You could try swapping out the melon for chilled peaches or nectarines.
Serves: 6-8
INGREDIENTS
2 tablespoons sichuan peppercorns
2 tablespoons chilli flakes
6 tablespoons flaky sea salt
zest and juice 2 lemons
1 rock melon, cut into wedges with seeds and pulp removed
METHOD
Place peppercorns, chilli flakes, salt and lemon zest in a small pan over a medium heat without any oil and toast until peppercorns begin to pop. Remove from the heat and leave to cool. Once cool, place into a mortar and pestle and grind to a cracked-pepper consistency.
Cover melon wedges in lemon juice, and sprinkle with the salt.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!