When Sweet Meets Savoury

Bring opposing flavours together, and that’s where the food magic happens. Take berries, figs, and stone fruits, and combine them with zesty and spicy notes for dishes that are bright and beautifully balanced.

TEXT GENEVIEVE KO

GRILLED SALMON WITH PEPPERED STRAWBERRIES & TOMATO, CORN & WATERMELON SALAD SERVES: 4 START TO FINISH: 25 MINUTES • 1 red chilli, seeded and very thinly sliced• 1 pint cherry or grape tomatoes, halved• 2 tbsp plus 1 tsp sherry vinegar• Kosher salt• Freshly ground black pepper• 2 ears corn, shucked• 4 110g skinless salmon fillets• 4 cups watermelon chunks (about 450g)• 2 tbsp plus 1 tsp olive oil• 4 strawberries, hulled and very thinly sliced 1. Heat a grill to medium-high. 2. In a large bowl, toss together the red chilli, tomatoes, 2 tablespoons sherry vinegar, and a pinch each of salt and pepper; set aside. 3. Grill the corn and salmon, turning once, until the corn is blackened in spots and the salmon is just cooked through, about 12 minutes. Transfer both to a…

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Shape Singapore (Digital) - 1 Issue, January - February 2019

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