Susan Feniger's Burmese Gin Thoke Melon Salad

Ingredients

• 1 cup green lentils dried
• 2 cups coconut flakes unsweetened
• 4  kaffir lime leaves fresh chopped
• 1.8 teaspoons kosher salt 
• 0.3 cup juice of lime (from 3 to 4 limes)
• 0.3 cup soy sauce low-sodium
• 0.5 cup olive oil extra virgin extra-virgin
• 1.3 cups peanuts raw
• 0.3 cup sesame seed toasted
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• sauce pan
• mixing bowl

Directions

1. 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.
2. In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt.
3. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
4. 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.
5. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy.
6. Drain, rinse with cold water to chill, and then stir into the melon mixture.
7. 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 medium­low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes.
8. Remove from the heat and set aside to cool.
9. Just before serving, add the peanut mixture to the melon mixture and stir gently to combine.
10. Serve in a large bowl, preferably at room temperature.