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.
Watermelon, grilled tomato and coriander salad
Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller
- Serves 6 - 8
- 15 mins preparation
- 5 mins cooking
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
- 1For 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.
- 2Heat 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.
- 3Arrange 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.
