BBQ
Grilled watermelon, mint, whipped feta and cumin
The only reason to BBQ a watermelon is to add to the taste. They don't need cooking in any real way; in fact, they'll suffer if left on the heat for too long. It can work in sweet dishes too; just sprinkle over a little sugar in place of salt and pepper.
Ingredients
- 200g feta cheese
- 100ml Greek yogurt
- olive oil
- 1 lemon
- 1 tsp cumin seeds
- ½ a mini watermelon
- small bunch of mint
- 1 tsp sumac
Method
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Step 1
Light your BBQ – you want to get it searingly hot.
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Step 2
Crumble the feta into a bowl. Add the yogurt, 2 tablespoons of olive oil and a squeeze of lemon juice. Whisk it all together until the lumps of feta break up and it becomes creamy. Taste and add a bit more lemon juice to your taste.
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Step 3
Toast the cumin seeds in a dry frying pan until they smell fragrant, taking care not to burn them. Give them a bash in a pestle and mortar to break them up a bit, if you have one. If not, leave them whole.
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Step 4
Cut the watermelon into 2cm thick slices. Rub lightly with olive oil and season with a small pinch of salt and pepper. When the BBQ is hot enough, place them straight on the griddle and cook for about 1 - 2 minutes a side, until you have dark, distinct griddle marks. Remove and cut them into an interesting array of triangles.
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Step 5
Add a slick of whipped feta to each plate and top with a few stacked pieces of watermelon. Tear over some mint and scatter over some cumin and sumac. Finish with a drizzle of olive oil.