Rock Melon with Lemon and Sichuan Pepper Salt
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
Recipe by Jane Lyons
Photography by Josh Griggs
From issue #81
Nov. 12, 2018
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.
