Chargrilled watermelon and olive salad

SERVES 8 READY IN 20 mins

INGREDIENTS ● 1 MEDIUM WATERMELON ● 1 RED ONION ● 3 SPRING ONIONS ● 30G LAMB’S LETTUCE ● 30G CHICORY LEAVES

● JUICE OF 1 LEMON ● 5TBSP OLIVE OIL ● 100G KALAMATA OLIVES, PITTED ● 15G DILL

1 Cut the watermelon in half, remove the skin and cut into 2cm thick halfmoon slices. Slice again into triangles.

2 Lie the watermelon slices on a tray or board covered with a clean tea towel or kitchen paper to absorb moisture, then season generously with salt and pepper.

3 Cut the red onion and spring onions into rounds and toss into a large bowl, then add the lamb’s lettuce and chicory leaves.

4 In an empty, lidded jar, shake the lemon juice and olive oil together to make a simple dressing. Set aside.

5 Now chargrill the watermelon slices for 5 mins on each side on a medium flame, or use a medium-hot griddle pan. Place them in the fridge to cool.

6 Shake the dressing and add it to the salad bowl, along with the olives and dill. Mix everything together well. Assemble the cool watermelon slices on a platter and add the dressed salad on top.