
Charred Watermelon and Bocconcini Salad with Honey Mustard Dressing
Summer on a plate! This easy salad is great for entertaining.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins


Ingredients
Watermelon
splash of olive oil
Honey Mustard Dressing
juice of 1 lemon
1 Tbsp (15 ml) wholegrain mustard
1 tsp (5 ml) honey
salt
black pepper
To Serve
½ a cucumber, peeled into ribbons
250 g bocconcini mozzarella, torn into pieces
50 g pumpkin seeds, lightly toasted
Method
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.