Slices of watermelon were on sale at the fruit stall in Bath and, by chance, my daughter had sent me a photograph and recipe for a watermelon and tomato salad she had made which looked very much like the one by Rumini Iyer that featured in the Guardian’s Feast section (issue 330) a few weeks ago. Zeitgeist.

Chaat masala which Rumini Iyer included in her recipe was new to me. I bought some online and found it a lovely mixture of cumin, dried mango, fennel, ginger, chillies and many other spices and dried fruits. It is hot so beware but, against watermelon, it makes a wonderful contrast.

200 – 300g prepared watermelon cut into bite size wedges, seeds removed
1 cucumber, cut into chunks (skinned or not according to choice)
200g cherry tomatoes, halved
Zest and juice of two limes
2-3 tsp chaat masala
1 tsp caster sugar
1 tsp sea flakes
1 handful salted, roasted peanuts (roasted cashews could be substituted)
Handful fresh coriander leaves, chopped (mint leaves could also be used)

Prepare the salad ingredients and put into a large bowl. In a basin, put the lime zest and juice, sugar, salt, and chaat masala. Gently mix before pouring over the salad.

Tip into a large, shallow bowl, and scatter over peanuts and coriander.

Wonderful on a warm summer’s evening.