Description
A vibrant and refreshing summer dish featuring smoky grilled watermelon steaks, tossed with a peppery arugula and herb salad, finished with creamy goat cheese.
Ingredients
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8 watermelon wedges, 2-inch thick
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2 tbsp extra-virgin olive oil
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½ tsp freshly ground black pepper
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¼ tsp ground coriander
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Flaky sea salt to taste
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¼ cup parsley leaves and tender stems
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⅓ cup extra-virgin olive oil (for salad)
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Freshly ground black pepper (for salad)
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3 tbsp crumbled goat cheese
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Arugula, basil, and mint (enough to toss a salad)
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Juice of 1 lemon
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Salt to taste
Instructions
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Preheat grill or grill pan over high heat.
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Brush watermelon wedges with olive oil.
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Mix black pepper and coriander; season watermelon.
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Grill watermelon 3 minutes per side until charred.
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Sprinkle with flaky sea salt after grilling.
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In a bowl, toss arugula, basil, mint, and parsley.
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Whisk olive oil and lemon juice; season with salt and pepper.
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Toss dressing and goat cheese with greens.
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Plate two watermelon steaks and top with the salad. Serve immediately.
Notes
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Use a firm, seedless watermelon for the best grilling results.
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Add a pinch of crushed red pepper for extra spice.
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Substitute goat cheese with feta or a dairy-free alternative if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American, Fusion