Grilled wa­ter­melon with mint, lime, honey and yogurt

15 min­utes. Serves 4 to 6

Los Angeles Times - - FOOD & DINING -

4 to 6 thick slices

seed­less wa­ter­melon

Olive oil

2 limes, juice and zest

Honey Leaves from 1 bunch fresh mint, thinly sliced Plain yogurt, prefer­ably Greek- style

Heat a grill over medium high heat un­til hot. Brush each of the wa­ter­melon slices on both sides with olive oil. Grill the slices un­til barely soft­ened with de­fined grill marks, about 2 min­utes on each side. Re­move from heat. Place 1 slice on each serv­ing plate. Driz­zle over a lit­tle lime juice and honey, then top with a dol­lop of yogurt. Sprin­kle over a lit­tle lime zest and mint leaves. Serve im­me­di­ately.

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