Griddled Watermelon Salad with Greek Kasseri Cheese & Mint Recipe

Ingredients

1 red onion
1 lime
½ watermelon
1 ridge cucumber
2 tbsp honey
A handful of mint
150g Kasseri sheep & goat's cheese

Prep: 20 mins | Cook: 10 mins

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Method

1. Peel and finely slice the red onion. Pop it into a large salad bowl. Squeeze over the juice from half the lime. Add a pinch of salt and scrunch together with your hands for 1 min. Set aside to lightly pickle.

2. Slice half the watermelon into wedges and brush each side with a little olive oil. Place a griddle pan on a high heat. Add the watermelon and griddle for 3 mins on each side till lightly charred and grill marks have formed. Grill in batches, if needed.

3. Transfer the griddled watermelon to a chopping board. When it’s cool enough to handle, slice off the rind and roughly chop the watermelon into bite-sized chunks. Add these to the salad bowl with the red onion.

4. Peel the cucumber (the peel can be bitter), then slice in half lengthways. Use a spoon to scoop out the seeds, then slice into half moons. Add these to the salad bowl.

5. In a small bowl, whisk together the juice from the remaining half lime with the honey and 2 tbsp olive oil. Season with salt and pepper.

6. Pick the mint leaves off their woody stalks and roughly chop them. Add these to the salad bowl. Pour over the dressing and toss well to mix.

7. Divide between 2 plates. Crumble over the Kasseri cheese. Serve immediately.

8. Reduce food waste
Leftover watermelon will keep in the fridge for up 4 days. It’s delicious diced into salsas or blitzed into a smoothie.