This is the ‘too hot, can’t handle the heat’ dish of our dreams. I know
grilling watermelon is a journey too far for some. Like a roller-coaster,
some people are completely thrilled, while others hop off muttering ‘never again’. But it imparts a brilliant smoky flavour and mellows the bright sweetness. Bucketloads of lime juice with the Jalapeño jam turn this into the condiment/sauce/dressing situation of your summer dreams.
Serves 4–6
Ingredients 10
6 slices seedless watermelon
2 tbsp olive oil
1 avocado, stoned and cut into small cubes
1 lebanese cucumber, small, short, trimmed, cut into small cubes
1⁄2 cup coriander leaves (cilantro leaves), finely chopped, plus a few leaves to scatter
160 g jalapeño jam, plus extra to serve, see my recipe
2 lime, juiced
salt, to season
black pepper, freshly ground, to season
1 jalapeño, sliced, to serve
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Method 4
Heat a barbecue grill plate to high. Toss the slices of in the to coat then grill for 2 minutes per side, turning once.
While the is grilling, combine the , , and in a bowl with a drizzle of and gently use a fork to combine. Season with salt and freshly ground black pepper.
Place the grilled onto a serving plate and immediately squeeze over the juice of 1 lime while the watermelon is still hot.
Top with the salsa and more and scatter over the extra and sliced . Serve some extra on the side.
