They say that you eat with your eyes first; well it's certainly the case with this delicious, eye-catching salad. Griddling the watermelon adds an extra dimension to this fresh, summery dish.
Clean, fresh flavours and lots of different textures make this a beautiful salad to have for a light lunch; also works well as an accompaniment to grilled chicken, lamb or fish.
Serves 2
Ingredients
1/4 watermelon, skin removed, cut into 2 halves and each half sliced into 1.5cm thick triangles
120g feta cheese, sliced into thin slices
200g baby spinach leaves
1/2 red onion, finely sliced
Small handful of mint leaves, finely shredded
1 red chilli, finely sliced
1 lime, juiced
2 tablespoons of olive oil
Salt and pepper
Directions
Heat a griddle pan to a very high heat.
Drizzle 1/2 tablespoon of oil over the watermelon slices, ensuring that all slices have a thin coating.
Griddle the watermelon (it should sizzle when you place it on the griddle pan) for approximately 30 seconds each side (you should have scorch marks on the watermelon, if not your griddle pan is not hot enough). You want to scorch the watermelon, not cook it through - it should still be crunchy and fresh inside.
Mix the lime juice and the remaining olive oil in a small bowl. Season with salt and pepper.
Assemble the rest of the ingredients on a serving platter, scattering the shredded mint leaves over the top.
Pour the lime and oil dressing over the salad.
Serve immediately.
This is also lovely served with a chilled glass of white wine!