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Duck, watermelon & herb salad with roast cashews
- 4 medium duck breasts , skin on
- 2 cos or Ruby gem lettuces
- 150g bag radishes , thinly sliced
- 3 spring onions , cut into long strips
- 2 pink grapefruit , segmented
- 400g watermelon , cut into thumb-size chunks
- good handful each mint, coriander and Thai basil, leaves picked
- 100g bag roasted salted cashews , roughly chopped
- 1 red and 1 green bird's-eye chilli , deseeded and chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar or light muscovado sugar
- 1 tbsp tamarind paste (see tip, below)
Directions:View on BBC Good Food
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