Ingredients

Step by step

1. To make the dressing, whisk all the ingredients together in a small bowl, season with sea salt and plenty of freshly ground black pepper and chill until required.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Put the cashews on a baking tray and roast until golden (about 10 minutes).
3. Cut the watermelon into roughly 4cm triangular chunks, removing the skin and larger seeds, and place in a mixing bowl. Set some herb leaves aside for garnish and then chop the remaining coriander leaves and finely chop the stalks. Pick the remaining mint leaves and tear into pieces. Add the chopped and torn herbs to the bowl, as well as the sliced red onion and roasted cashews.
4. Cut the avocado flesh into 2cm chunks. Add to the bowl with 4 tablespoons of the dressing.
5. Smear the remaining dressing over a salad platter or over the base and sides of a shallow serving dish. Using your hands, toss the salad gently to mix and heap up on the platter, on top of the dressing. Garnish with red chilli and the reserved herbs and serve immediately.
   Waste not

   Cut any leftover watermelon into cubes. Freeze on a lined tray then tip into an airtight container or food bag once frozen solid. Use straight from the freezer, blitzed into smoothies.