Charred Watermelon and Bocconcini Salad with Honey Mustard Dressing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Cuisine: South African
Description
Who knew watermelon could be charred? This dish is summer on a plate! An standout salad that is great for entertaining.
Ingredients
Watermelon
half of a small watermelon, cut into small wedges
splash of olive oil
Honey Mustard Dressing
2/5 C (100 ml) olive oil
juice of 1 lemon
1 Tbsp (15 ml) wholegrain mustard
1 tsp (5 ml) honey
salt
black pepper
To Serve
100 g baby salad leaves
½ a cucumber, peeled into ribbons
250 g bocconcini mozzarella, torn into pieces
50 g pumpkin seeds, lightly toasted
Instructions
Watermelon
Heat a griddle pan over a high heat and lightly drizzle with olive oil. Griddle the watermelon for 2 minutes on each side; you want to have nice charred grill marks. Remove from the pan and set aside to cool.
Honey Mustard Dressing
Mix together the dressing ingredients, taste and adjust the seasoning.
To Serve
Place the baby salad leaves onto a platter. Top with grilled watermelon, cucumber ribbons, torn bocconcini and a sprinkling of pumpkin seeds. Drizzle the salad with the honey mustard dressing. Serve and enjoy.
