Crunchy Thai-Style Salad

Ingredients

• 1 bundle radishes
• 1 piece watermelon (about 200 g flesh)
• 1 small red onion
• 150 g arugula
• 0.5 bundle flat parsley
• 2 tbsp black sesame seeds
• 1 piece fresh ginger (about 2 cm long)','1 small lime','1.5 tbsp soy sauce','1 tsp sesame oil','2 tbsp olive oil','1 tsp chili sauce','150 g crumbly cream cheese (13% fat)

Instructions

1. 1.

   Wash, trim, and slice the radishes into thin rounds.

2. 2.

   Pit the watermelon and scoop the flesh into bite‑size spheres.

3. 3.

   Peel the onion and dice it very finely.

4. 4.

   Rinse the arugula and parsley, pat dry, and tear the parsley leaves off the stems.

5. 5.

   Toast the sesame seeds in a pan, remove and let cool.

6. 6.

   Peel the ginger, grate finely, then squeeze out the juice by hand. Squeeze the lime for its juice.

7. 7.

   Whisk the ginger and lime juices with soy sauce, sesame oil, olive oil, and chili sauce in a bowl.

8. 8.

   Toss the arugula, parsley, watermelon, radishes, and onion cubes with the dressing, arrange on plates, top with crumbly cream cheese, sprinkle toasted sesame seeds, and serve.