This juicy, charred watermelon salad with creamy manouri cheese is perfect for your next BBQ
Enjoy all the Med feels with this juicy watermelon and manouri salad. Manouri is a Greek cheese made with goat or sheep milk with a mild, creamy flavour.
Watermelon becomes sweeter once griddled, with additional smokey notes, pairing perfectly with this firm, salty Greek cheese.
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Yields:
6
Prep Time:
35 mins
Cook Time:
15 mins
Total Time:
50 mins
Cal/Serv:
542
Ingredients
700 g watermelon
2 x 170g manouri cheese
1 1/2 Tbsp. olive oil
FOR THE PINE NUT SALSA VERDO
40 g pine nuts
120 ml olive oil
20 g fresh parsley, chopped
10 g fresh mint, chopped
1 Tbsp. capers, chopped
Juice and zest of 1 lemon
1/2 tsp. dried chilli flakes, plus extra to garnish
Directions
Step 1For the salsa verde, put a frying pan over a medium-high heat. Add the pine nuts and cook for 3-4min until lightly golden and toasty. Allow to cool. Combine with the remaining salsa verde ingredients, season and set aside.
Step 2Cut the melon and cheese into small triangle wedges. Brush with the oil. Grill the melon on the barbecue for 2-2½min or until you have dark griddle marks, then flip and repeat on the other side. Sear the cheese for approximately 1min on each side or until you see dark griddle marks. If cooking inside, cook the melon and manouri in a griddle pan on the hob. Arrange the melon and cheese on a large platter and spoon over the salsa verde with an additional sprinkle of chilli flakes, if using.
GH TIP
If you can't find manouri, halloumi cheese will work well too.
Per serving:
Calories: 542
Protein: 8g
Fat: 53g
Saturates: 23g
Carbs: 9g
Sugars: 9g
Fibre: 1g
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
