Make your own grilled watermelon slices.
Ingredients:
- 8 slices of seedless watermelon, each the size of a small deck of cards
- 2 tablespoons good extra virgin olive oil
- 5 teaspoons fresh lime juice, divided
- 4 slices of feta cheese, about 4 ounces total
- A small handful of fresh mint leaves
- 3 cups of greens (arugula, watercress or mache)
- A nice sea salt
- Toasted pumpkin seeds (optional)
Instructions
- Heat up your grill (or grill pan), until it is very hot. Pat the melon slices dry with a paper towel and place them on the grill.
- Grill on watermelon on one side only, without moving it, until grill-marked, about 2 minutes. Keep the inside raw and crisp, so be careful not to overcook it.
- Toss the greens with 3 teaspoons lime, the olive oil and a few pinches salt. Put the greens on a large platter and top with 4 pieces of watermelon, grill-marked side up.
- Top with the feta, and then the remaining melon. Drizzle the remaining lime juice over the watermelon. Garnish with mint, pumpkin seeds and a sprinkling of salt.
Serve with Lanzerac Alma Mater Rosé. An iconic wine held in high regard by many generations of Stellenbosch wine-lovers, the Alma Mater Rosé lives up to its name and presents a dry, light and refreshing wine. Made from Shiraz and Malbec grapes, it enjoyed a mere 8 hours of skin contact to give it its delicate pink colour and soft fruit flavours.
