Watermelon tomato salad with cumin & fennel

Delight in the bold fusion of sweet watermelon, juicy tomatoes, aromatic cumin, and refreshing fennel in this vibrant and flavorful salad.

Ingredients:

• 6 cups cubed (1/2-inch cubes) watermelon
• 2 heirloom or beefsteak tomatoes, cored and cut into 1/2-inch cubes
• 1 teaspoon sugar
• Salt
• 1/4 cup sliced mint
• Juice of 1/2 lime
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 inch ginger, peeled and finely chopped
• 1/4 teaspoon turmeric
• 1/4 teaspoon chile powder
• Juice of 1 lemon

Instructions:

1. Blend 2 cups of the watermelon until smooth in a blender and keep it aside. Mix the remaining watermelon and tomato in a large bowl, add sugar, a generous pinch of salt, mint, and lime juice, and toss together.
2. Heat a large saute pan over medium heat, add a thin layer of oil. Once the oil is hot, add cumin, fennel, and ginger, and cook for about 30 seconds. Stir in turmeric and chili powder followed by 1/2 cup of watermelon juice and lemon juice. Bring it to a simmer. Adjust seasoning with salt or sugar to your taste, and simmer for 1 minute.
3. Drizzle the prepared sauce over the watermelon and tomato mixture, gently combine. Serve the mixture into 6 shallow bowls and enjoy.

Summary:

• Calories: 409 kcal
• Fat: 3 g
• Protein: 11 g
• Carbs: 102 g
• Potassium: 2019 mg
• Magnesium: 163 mg