Lunch: Burmese Gin Thoke Melon Salad

Recipe by Susan Feniger If it's melon season, you have to make this. In Burma (Myanmar), gin thoke, meaning "ginger mix," is a blend of crispy fried garlic, sesame seeds, and ginger, and is eaten as a sweet digestive snack after meals. Although not nativ

This recipe includes fertility superfoods such as:

Sesame Seeds, Honey, Nuts

Health and fertility benefits of Burmese Gin Thoke Melon Salad

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 small seedless watermelon (2 1/2 pounds)
1/2 ripe cantaloupe melon (1 1/2 pounds)
1/4 ripe honeydew melon (1 pound)
2 (3-inch) pieces young ginger,* peeled and minced (1/3 cup); or 2 (3-inch) pieces regular fresh ginger, peeled and minced (1/3 cup)
1/4 cup sesame seeds, toasted
1/4 cup lime juice (from 3 to 4 limes)
1/4 cup low-sodium soy sauce
1/2 cup extra virgin olive oil
2 tablespoons plus 1 teaspoon sugar
1 3/4 teaspoons kosher salt
1 cup dried green lentils
2 cups wide-flake unsweetened coconut
1 1/4 cups blanched raw peanuts

Instructions

Start by cutting up the melons: Trim off the rind of all 3 melons, remove any seeds, and cut the flesh into 1/2-inch dice. Put all of the diced melon in a large mixing bowl.
In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy. Drain, rinse with cold water to chill, and then stir into the melon mixture.
Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes. Remove from the heat and set aside to cool.
Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.

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