Grilled and Chilled Watermelon Salad
Ingredients
- 1 kg watermelon
- oil, to grease
- 100 g rocket
- 3 spring onions, finely sliced
- handful mint leaves, torn
- 125 g feta, crumbled
- 1/2 tbsp. Dijon mustard
- 3 tbsp. balsamic vinegar
- 4 tbsp. extra virgin olive oil
Instructions
- Slice 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).
- Lightly 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.
- To make the dressing, whisk all the ingredients with some seasoning.
- To 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.
