The last word in summer vibes! I marinated this overnight, but you could try marinating for less time if you’re in a hurry.
Serves 1 for a light lunch. Add more slices of watermelon and some carbs (plantain would be brilliant) to make it a more filling meal, or do it as a side.
Ingredients:
Palm-sized slice of watermelon about 1” thick.
2-3tbsp salt
2tbsp Chilli and Garlic Sweet Soy Honey Sauce
1tbsp Toasted Sesame Oil
Courgette, in thinly sliced lengthways (optional)
Red pepper, cut into strips
Olives (optional)
Method:
Marinate:
1) In a bowl or Tupperware box, cover the watermelon in salt. Cover and leave for 10 minutes. This dries the melon, to make it firmer and less watery.
2) Thoroughly rinse the salt off the melon and pat dry with a paper towel.
3) In a bowl, whisk the honey sauce and oil together.
4) Coat the watermelon in the sauce, cover and refrigerate. Overnight for best results, but at least an hour.
Cook:
5) Heat a large pan with lines in it over the highest heat on the stove. Alternatively, cook this directly on the grill rack on a bbq.
6) Lay your veg in the pan. Make sure all the veg can lay flat on the pan and isn’t overcrowded. Once the veg starts to pop and sizzle, check to see if it has brown or black lines on the underside. If it does, turn it over and do the same to the other side. Once both sides have brown or black lines on them, move that piece of veg from the pan to a plate and replace it with a raw piece.
7) Once your veg is all either cooked or cooking and you have space in the pan for the watermelon, place the watermelon in the pan. Chargrill it the same way you did the veg and then plate it.
8) Pour the leftover marinade over the veg. You can drizzle extra honey sauce over it too if you like. Serve with whatever you like, such as olives, couscous, coleslaw and plantain.
Recipe by Sally.