Watermelon and feta are a classic combination. Here we've added
charred tomatoes to add a great smoky, savoury flavour. Chill the
watermelon for maximum crunch.
400 gmcherry tomatoes2 tbspolive oil1.2 kgwatermelon, cut into thin wedges250 gmfeta, coarsely crumbled1 cup(loosely packed) mint 1 cup(loosely packed) coriander½Spanish onion, thinly sliced1long green chilli, thinly slicedCoriander and lemon dressing½ tspcumin seeds½ tspcoriander seeds1 cup(loosely packed) coriander½ cup(loosely packed) mint2garlic cloves, finely chopped1lemon, juiced and rind finely grated80 ml (1/3 cup)olive oil
For dressing, dry-roast cumin and coriander seeds until fragrant (30 seconds), then coarsely crush with a mortar and pestle. Pulse coriander, mint, garlic and lemon rind and juice in a food processor until combined, add oil and spices, and pulse to combine.
Heat a char-grill pan over medium-high heat. Toss cherry tomatoes in a bowl with oil to coat, season to taste, then grill, turning occasionally, until blistered (1-2 minutes). Transfer to a bowl with 2 tbsp dressing, toss to coat and set aside.
Arrange watermelon in a bowl or on a serving platter, spoon over tomatoes, scatter with feta, herbs, onion and chilli, drizzle with remaining dressing and serve.