Name: Charred watermelon, feta & mint salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4-6 as a side
Ingredients: 6 tbsp olive oil; 3 tbsp red wine vinegar; 2 shallots finely sliced into rings; 1 watermelon rind kept on, sliced into 3-4cm wedges (about 1.8kg); 200g feta; 25g mint leaves picked; 2 tsp black sesame seeds; 50g salted roasted peanuts roughly chopped

Charred watermelon, feta & mint salad

Barbecue the watermelon in this recipe to make a zingy summer salad. It's a refreshing side dish with grilled meats and flatbreads

25 min total 5 min prep 20 min cook Serves 4-6 as a side 346 cal

Ingredients

4 serv.

6 tbsp olive oil
3 tbsp red wine vinegar
2 shallots finely sliced into rings
1 watermelon rind kept on, sliced into 3-4cm wedges (about 1.8kg)
200g feta
25g mint leaves picked
2 tsp black sesame seeds
50g salted roasted peanuts roughly chopped

Instructions

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1 Combine 3 tbsp of the oil and the vinegar in a non-metallic bowl. Season. Stir in the shallots and set aside to pickle lightly. Will keep chilled for a few hours.
2 Heat a griddle pan over a high heat. Brush the rest of the oil all over the melon wedges and, once the pan is very hot, cook for 1-2 mins on each side until charred and juicy. Remove the rinds and slice the wedges into neat triangles, then arrange on a serving platter. Crumble over the feta and top with the mint, pickled shallots, any melon juices from the pan, the sesame seeds and peanuts.