It’s been a slow couple of months at the Mess. Slow and weary; mostly due to the insufferably hot Summer weather. Over the past two months I’ve been reluctant to even move, never mind turn on the oven. Aaron and I have spent a majority of nights sleeping on the cool kitchen floor underneath our single air conditioning unit (don’t get too excited, it hardly copes with humidity. Cool, wet towels have become my new best friend).
Meals? Well, they’ve largely consisted of raw vegetables, hummus, sourdough and cultured butter, chunks of good cheddar and the occasional barbecue chicken from Red Rooster. Oh, and homemade quinoa tofu sushi. That’s about as interesting as it gets. Not that I’m complaining. In fact, I’ve quite enjoyed these nights of light, simple food. My sole problem has been poor blogability, if that’s even a word. Nothing’s really stood out as beautiful enough to throw into the blogosphere.
Add that to the absence of my beloved laptop (which has officially bitten the dust) and the lack of Western Australian daylight savings and… well, you’re left with a dearth of recent blog content. I’m dreadfully sorry. But back to today’s post and the beauty of char-grilled watermelon. This, my friends, is the kind of food that makes my weary, sweat-soaked Summer heart sing.
Quickly tossing watermelon onto a hot grill plate creates a beautiful smoky exterior that contrasts perfectly against the sweet, juicy flesh. Add some fresh mint, creamy chevre, crunchy pistachios and piquant lemon and you’ve got a salad fit for warm weather entertaining. Or for eating by yourself, with sweet grilled chicken and a glass of chilled white wine.
Happy February, friends. Char-grilled Watermelon Salad
- 4 one-inch-thick slices of seedless watermelon, rind removed
- 2 spring onions, washed and thinly sliced on a diagonal
- 1 sprig mint, washed and finely chopped
- 2 hunks of good-quality goats cheese, preferably French chèvre (approx 20g per person)
- 1 tsp lemon rind
- 1 tbsp toasted, shelled pistachio nuts, crushed
- light olive oil or coconut oil, to cook
- 2 tbsp extra virgin olive oil
- 1-2 tbsp fresh lemon juice (juice from half an average lemon)
- a good pinch of brown or coconut sugar (to taste)
- sea salt
- freshly cracked black pepper
Heat a char-grill pan or barbecue plate to high heat (or until it starts smoking).
Rub each side of the cut watermelon with olive or coconut oil, then immediately transfer onto the hot pan or rack. Cook for 2 minutes on each side or until grill marks appear. Transfer two slices onto each plate.
Combine all of the dressing ingredients into a small screw top jar. Shake, then taste. Adjust amounts of acid or sweetness to your liking (ensure the dressing is a little acidic as you’ll require the acid as a contrast to the sweet watermelon.
Top the watermelon slices on each plate with some crumbled goats cheese, mint, spring onions and finely grated lemon rind. Drizzle with a bit of the lemon dressing and sprinkle with crunchy pistachio nuts.
Serve alongside some grilled white fish or chicken for a complete meal. Or as a Vegetarian option, add some sourdough and cultured butter for a pretty delicious lunch.