Watermelon, grilled tomato and coriander salad

Name: Watermelon, grilled tomato and coriander salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 6 - 8
Cuisine: Modern Australian
Ingredients: 400 gm cherry tomatoes; 2 tbsp olive oil; 1.2 kg watermelon, cut into thin wedges; 250 gm feta, coarsely crumbled; 1 cup (loosely packed) mint; 1 cup (loosely packed) coriander; ½ Spanish onion, thinly sliced; 1 long green chilli, thinly sliced; ½ tsp cumin seeds; ½ tsp coriander seeds; 1 cup (loosely packed) coriander; ½ cup (loosely packed) mint; 2 garlic cloves, finely chopped; 1 lemon, juiced and rind finely grated; 80 ml olive oil (1/3 cup)

Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller

Feb 16, 2016 3:19am

Serves 6 - 8
15 mins preparation
5 mins cooking

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.

Ingredients

400 gm cherry tomatoes
2 tbsp olive oil
1.2 kg watermelon, cut into thin wedges
250 gm feta, coarsely crumbled
1 cup (loosely packed) mint
1 cup (loosely packed) coriander
½ Spanish onion, thinly sliced
1 long green chilli, thinly sliced

Coriander and lemon dressing

½ tsp cumin seeds
½ tsp coriander seeds
1 cup (loosely packed) coriander
½ cup (loosely packed) mint
2 garlic cloves, finely chopped
1 lemon, juiced and rind finely grated
80 ml olive oil (1/3 cup)

Method

Main

1
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.
2
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.
3
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.