GRILLED WATERMELON SALAD

with Arugula and Queso Fresco

Method: Direct grilling

Prep time: 12 minutes Grilling time: 8 minutes (4 minutes if everything is grilled together)

Grill/Gear: Can be grilled over charcoal, wood, or gas. You also need 2 hardwood chunks or 1 ½ cups (375 mL) unsoaked wood chips (optional). For the grill:

❚ Vegetable oil for oiling the grill grate and basting the cheese

❚ 4 slices (each 1 inch/2.5 cm thick) fresh red or yellow watermelon (preferably seedless)

❚ 1 chunk (227 g/8 oz) queso fresco (see note), blotted dry For the ginger-lime dressing: ❚ 2 limes, halved crosswise

❚ 2 tbsp (30 mL) honey

❚ 2 tbsp (30 mL) minced candied ginger

❚ 1/4 cup (50 mL) vegetable oil ❚ Coarse salt (sea or kosher) and freshly ground black pepper

To finish the salad:

❚ 1 bunch baby arugula, rinsed and spun dry

❚ 1/4 cup (50 mL) thinly slivered fresh mint

❚ 1/2 cup (50 mL) chopped candied pecans or walnuts

1. Set up your grill for direct grilling and heat to high. Ideally, you’ll be working over a wood or wood-enhanced fire. If using a charcoal grill, add the wood chunks or chips to the fire. If using a gas grill, place wood chunks under the grate directly over one of the burners to generate wood smoke. Brush or scrape the grill grate clean and oil it well.

2. Arrange the watermelon slices on the grill and grill until singed and grill-marked on both sides, but still raw in the centre, 1 to 2 minutes per side. Use a large spatula and tongs to turn. Lightly brush the cheese with vegetable oil on both sides and grill until browned, 1 to 2 minutes per side. While you’re at it, grill the lime halves for the dressing, cut sides down, until darkly browned, 2 to 4 minutes. Transfer the watermelon, cheese, and limes to a wire rack to cool.

3. Make the dressing: Squeeze the juice from the grilled limes into a large mixing bowl. Whisk in the honey, candied ginger, vegetable oil, and salt and pepper; the dressing should be highly seasoned.

4. Cut the watermelon into 1-inch (2.5-cm) squares (discard the rind and any seeds) and add it to the bowl with the salad dressing. Add the arugula and mint. Crumble in the grilled cheese. Gently toss the ingredients to mix. Sprinkle the candied nuts on top and serve at once.

Note: Look for queso fresco (“fresh cheese”) in the dairy section of most supermarkets. Other options include halloumi or feta.

Serves: 4