- 80g honey
- Juice of 2 limes
- A large pinch of dried chilli flakes
- Sea salt
- Freshly ground pepper
- 50g walnut halves
- ½ cucumber
- 4 spring onions
- 200g feta
- A handful mint, leaves only
- Oil, for greasing
- 1 mini watermelon
If it’s raining, you can cook the watermelon slices in a large griddle pan or frying pan. You’ll probably need to cook them in batches, so keep the cooked watermelon warm in an oven set to its lowest temperature while you fry them all. They’ll take around 5 mins on each side.
Prep: 15 mins, Cook: 10 mins
1. Light your barbecue. It will take around 45 mins to get hot enough to cook on. Whisk together the honey, lime juice and chilli flakes (use as much or as little as you like) with a pinch of salt and pepper to make a smooth dressing. Set aside.
2. Toss the walnuts into a dry frying pan. Toast for 2-3 mins, shaking the pan, till they smell nutty and are a little browned. Tip onto a chopping board. Roughly chop them, then gather them up into a bowl and set aside.
3. Slice the cucumber half in half. Run a teaspoon down the middle to scoop out the seeds. Finely dice the cucumber and scoop into a separate bowl. Trim the roots off the spring onions and finely slice them on the diagonal. Crumble the feta. Finely slice the mint leaves.
4. Halve the watermelon and chop it into 2cm thick slices, then cut them into quarters.
5. Brush the grill with a little neutral-tasting oil, like sunflower oil. Thickly brush one side of the watermelon slices with half the honey dressing. Place them, sauce side down, on the barbecue. Cook for 3-5 mins till charred. While the watermelon cooks, brush it with more of the dressing. Flip the slices over and cook for another 3-5 mins.
6. Stack the watermelon slices on a serving plate. Scatter over the walnuts, cucumber, spring onions, feta and mint. Drizzle with any remaining honey dressing. Serve straight away.