BRIGHT & BEAUTIFUL

This colourful chargrilled watermelon salad will be on high rotation in summer. With a few additions it’s easy to turn it into a main meal

CHARGRILLED WATERMELON FATTOUSH

SERVES: 4

● 1/4 (800g) seedless watermelon

● 1 small lemon, halved

● 1 Lebanese cucumber, thinly sliced

● 4 radishes, trimmed, thinly sliced

● 2 green onions, trimmed, thinly sliced

● 1 cup fresh flat-leaf parsley leaves

● 1/2 cup fresh mint leaves, large leaves torn

● 1/2 x 120g packet smoked paprika chickpea crackers

● 1/4 cup pistachio kernels, toasted, chopped

● 100g fetta, crumbled

POMEGRANATE MOLASSES DRESSING

● 1 tbsp pomegranate molasses

● 1 tbsp lemon juice

● 2 tbsp extra virgin olive oil

METHOD

1. Heat a chargrill pan over mediumhigh heat. Cut watermelon in half lengthways to form two wedges. Cut into 1cm-thick slices. Cook watermelon, in three batches, for one to two minutes each side or until just beginning to char. Transfer to a large plate. Add lemon to pan. Cook for two to three minutes or until charred. Stand watermelon and lemon for 10 minutes to cool.

2. Meanwhile, make pomegranate molasses dressing: Place molasses, lemon juice and oil in a small jug. Season with salt and pepper. Whisk with a fork to combine.

3. Toss cucumber, radish, onion, parsley, mint and crackers together in a bowl. Arrange half the watermelon on a serving plate. Spoon over threequarters of the cucumber mixture. Arrange remaining watermelon on top. Top with remaining cucumber mixture. Sprinkle with pistachios and fetta. Drizzle with dressing. Serve with charred lemon.

Make it a meal: Toss peeled green prawns in a mixture of oil, harissa spice blend, crushed garlic and finely grated lemon rind. Chargrill or pan-fry for four minutes or until cooked through. Arrange on serving platter with cucumber mixture in step three.