Grilling watermelon makes it even juicier and gives it an almost meaty texture. Don’t be tempted to brown the watermelon too far in advance as the marks will dissolve back into the fruit. This makes a lovely side salad at your next BBQ feast.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
126
Ingredients
1
kg watermelon
oil, to grease
100g
rocket
3
spring onions, finely sliced
handful mint leaves, torn
125g
feta, crumbled
For the dressing
1/2Tbsp.
Dijon mustard
3Tbsp.
balsamic vinegar
4Tbsp.
extra virgin olive oil
Directions
Step 1Slice the skin and white pith off the watermelon cut into 2cm-thick slices. If the seeds are hard (from a larger melon), then poke them out with a skewer as best you can. Cut the slices into triangles (the size doesn’t really matter).
Step 2Lightly oil the bars of your barbecue or griddle pan. Barbecue/griddle the watermelon pieces over high heat for 8-10min on one side only (do this in batches if needed), or until dark char marks form. Remove to a large baking tray in a single layer, charred-side-up. Chill for 1-2hr.
Step 3To make the dressing, whisk all the ingredients with some seasoning.
Step 4To serve, arrange the rocket on a large platter. Scatter over 1/2 the spring onions, mint and feta, then drizzle over 1/2 the dressing. Arrange the chilled watermelon on top and scatter over the remaining spring onions, mint, feta. Finish with the remaining dressing and serve.
Get ahead: Prepare recipe to end of step 3 up to 2hr ahead. Cover and chill dressing.
Per serving:
Calories: 126
Protein: 3g
Fat: 9g
Saturates: 3g
Carbs: 8g
Total sugars: 8g
Fibre: 1g
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