Recipe courtesy of Tiffany Derry
Grilled Watermelon Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1065
- Total Fat
- 93
- Saturated Fat
- 16
- Carbohydrates
- 55
- Dietary Fiber
- 19
- Sugar
- 24
- Protein
- 19
- Cholesterol
- 33
- Sodium
- 1124
- Total: 1 hr 5 min (includes chilling time)
- Active: 45 min
Ingredients
1 pound watermelon, sliced into wedges
Olive oil, for drizzling
Sea salt
Pecan Dukkah Dressing:
1 cup pecans
1 cup sesame seeds
2 tablespoons coriander seeds
1/2 tablespoon fennel seeds
Sea salt and freshly ground black pepper
1/2 cup good-quality olive oil
2 tablespoons honey
1 tablespoon molasses
1 tablespoon champagne vinegar
2 limes, zested
1 red onion, thinly sliced
1 cup sliced mini cucumbers
1 cup fresh mint, torn
1 cup feta cheese
2 avocados, cubed
Directions
Special equipment:
a grill or grill pan- Preheat a grill or grill pan to high heat.
- Toss the watermelon with oil and sprinkle with salt. Add to the grill. Cook until grill marks are pronounced on 1 side, about 3 minutes. Arrange on a large platter and refrigerate until chilled, about 30 minutes.
- For the pecan dukkah dressing: Add the pecans, sesame seeds, coriander seeds and fennel seeds to a skillet over low heat. Toast slightly until fragrant, about 7 minutes. Allow to cool slightly before adding the mixture to a food processor with salt and pepper to taste. Pulse until grainy and combined and reserve.
- Add the olive oil, honey, molasses, vinegar, lime zest and salt and pepper to a bowl. Whisk until combined. Whisk in 2 heaping teaspoons dukkah spice.
- Top the watermelon with the red onion, cucumber, mint, dukkah dressing, feta and avocado. Garnish with more dry dukkah and serve.