This ginger coconut chicken + rice soup is a one-pot meal that’s gently warming, nourishing, and easy to pull together. With ginger, coconut milk, tender chicken, and rice simmered in a single pot, it’s the kind of recipe that fits just as well into a quiet weeknight as a slow weekend afternoon.
ingredients
half a watermelon, cubed
200g feta cheese, crumbled
1 cucumber, cubed
handful of fresh mint leaves, chopped
handful of fresh basil leaves, chopped
1 ripe avocado, cubed
⅓ cup finely sliced red onion
2 tbsp olive oil
2 tbsp honey
2 limes, juiced
pinch of salt
method
- Cube the watermelon and cucumber into bite-sized pieces and add to a large bowl.
- Crumble in the feta, then toss in the chopped mint, basil, cubed avocado, and sliced red onion.
- Make the dressing in a small bowl using the 2-2-2 method.
- Whisk together the olive oil, honey, lime juice and salt.
- Pour the dressing evenly over the salad and gently toss to combine.
- Best enjoyed fresh.
