Grilling watermelon changes its texture and caramelises its sugars for a dish that sits just on the edge of sweet and savoury. Creamy feta and crisp herbs complete a simple recipe that’s refreshing and light. Serve this as part of a shared meal.
- cooking oil spray
- 1 10 cm square x 4 cm-thick piece watermelon
- ½ lemon
- ¼ cup flat-leaf parsley leaves
- ¼ cup mint leaves
- 30 g wild rocket
- extra virgin olive oil, to drizzle
- 100 g feta, such as buffalo or Danish
- sea salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Oil a chargrill pan and place over high heat. Grill watermelon and lemon for about 2 minutes. Carefully turn the watermelon 90 degrees and cook for a further 2 minutes. Remove the lemon from the pan and set aside. Repeat the process on the other side of the watermelon.
Combine the herbs and rocket in a bowl. Drizzle with the oil and toss to coat. Season with salt.
Place the watermelon onto a plate, top with the feta and herb salad. Season with salt and pepper and serve lemon to the side.