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Contemporary healthy magazine
INGREDIENTS
3 large half moon watermelon slices, sliced into triangles, leaving the rind on.
4 flat peaches, halved and pitted.
1 small red onion , halved and peeled.
olive oil for grilling , plus a drizzle more for serving.
1/2 beetroot thinly sliced.
pomegranate molasses or balsamic glaze for drizzling.
squeeze of fresh lime juice.
fresh mint.
a mixture of rocket leaves and lambs lettuce or similar.
100 gr organic feta cheese, crumbled.
sea salt and fresh ground pepper to taste.
So it’s all about seasonal fruits and veg and eating them as naturally as possible, so why bother grilling? Well, I like to think that giving fruit a chance to shine in savoury dishes makes life that much more exciting, for me at least. I love the caramelisation fruit naturally gives out when you just allow it to heat up for a few minutes on really high temperature… just enough so that it doesn’t fall apart.
I finished the salad with a drizzle of pomegranate molasses, a natural pomegranate reduction that I picked up in London recently, however a good quality balsamic glaze will do just as nicely.
Keep it vegan by leaving out the feta if you wish.
INSTRUCTIONS
Heat a non stick grill pan or heavy bottomed non stick pan on high heat and add about a tablespoon of olive oil, swirl around the pan. Once hot enough, add the watermelon triangles, sprinkle with a little sumac (optional) and grill for a couple of minutes and then flip. Remove and set aside. Now add the peaches and do the same. You want to get a nice caramelisation on them so check them after a few seconds. Don’t leave them on the skin side for too long though as the skin tends to blacked quickly and we want it to remain in tact. Remove and allow to cool slightly before you assemble the salad.
In this case, I sautéed the onions slightly but you can leave them raw if you wish.
Now assemble your salad either by tossing everything together in a mixing bowl, seasoning with salt and black pepper and drizzling on the dressing. Or pile it on in layers as I did, starting with the salad leaves, then adding the watermelon, peach, onions, mint leaves, beetroot and feta cheese. Either way you do it, it’ll taste mind blowing, you wait and see! Perfect for weekend barbecues, for sharing and mid week lunches al-desko!
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