Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Charred watermelon, feta & mint salad
Serves 4-6 as a side
Easy
Prep:
Cook:
Barbecue the watermelon in this recipe to make a zingy summer salad. It's a refreshing side dish with grilled meats and flatbreads
Skip to ingredients
- 6 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 shallotsfinely sliced into rings
- 1 watermelonrind kept on, sliced into 3-4cm wedges (about 1.8kg)
- 200g feta
- 25g mintleaves picked
- 2 tsp black sesame seeds
- 50g salted roasted peanutsroughly chopped
Nutrition: Per serving (6)
- kcal346
- fat23g
- saturates7g
- carbs23g
- sugars20g
- fibre2g
- protein10g
- salt0.93g
Method
step 1
Combine 3 tbsp of the oil and the vinegar in a non-metallic bowl. Season. Stir in the shallots and set aside to pickle lightly. Will keep chilled for a few hours.
step 2
Heat a griddle pan over a high heat. Brush the rest of the oil all over the melon wedges and, once the pan is very hot, cook for 1-2 mins on each side until charred and juicy. Remove the rinds and slice the wedges into neat triangles, then arrange on a serving platter. Crumble over the feta and top with the mint, pickled shallots, any melon juices from the pan, the sesame seeds and peanuts.
