O N T H EY U MM EN MU Y
OPTIONAL
scatter with chunks of feta, chevre or even crispy bacon
GRILLED WATERMELON SALAD SERVES 8
INGREDIENTS 1 watermelon, small & firm 1 avocado, medium & perfectly ripe 1 English cucumber ½ cup Kalamata olives halved & pitted 1 bunch basil, leaves only ½ cup spring onions, sliced thinly ½ cup cashews, roasted & salted ¼ cup currants ¼ cup balsamic vinegar Dressing ¼ cup jaggery, grated ¼ cup lime juice ¼ cup avocado oil 1 tsp cayenne pepper powder 1 tsp garlic powder 1 tsp salt ½ tsp black pepper
METHOD 1. Fire up the grill! No stress, this can be done on a stovetop griddle pan as well. 2. For the dressing, place all the ingredients into a bowl and whisk together, set aside. 3. In another small bowl, place the currants and pour the balsamic vinegar over, set aside and let them get nice and plump 4. Half the cucumber and remove the seeds with a spoon. Slice into half centimetre crescents, set aside 5. Quarter the avo, remove the pit and skin and slice same as the cucumbers, set aside 6. Cut the watermelon into 2 cm thick pieces to the shape of your choice
removing the rind as you go. 7. Brush both sides of watermelon with dressing and place in a single layer on a hot grill for 2 – 3 minutes on each side until all the melon is grilled; reserve remaining dressing for later 8. To assemble the salad, place a layer of grilled watermelon on a platter, scatter cucumbers, avo, basil, spring onions and olives. Top with cashews and the soaked currants. Lastly, drizzle the remaining dressing over the salad.
* if preparing in advance, assemble everything except for the cashews, currants and dressing, and refrigerate. Finish topping before serving.
Yummy. Food. Drink. Life
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