Grilled Watermelon with Jalapeno Marinade

Serve this spectacular dish at your next gathering. Photo / Babiche Martens

Tuesday, January 4, 2022

Surprise your guests with a great alternative to meat, where the texture of watermelon is transformed throughout the cooking process. If your watermelon is small, use it whole or cut a piece from a large one.

For 6 persons

1 kg peeled watermelon
1 teaspoon of salt

1 cup cilantro
2 tablespoons chopped rosemary
2 cloves garlic
1 green chilli, seeded
2 tablespoons of tahini
2 tablespoons of soy sauce
2 tablespoons runny honey
2 teaspoons sesame oil

1. Preheat an oven to 180C.

2. Put the watermelon in a baking dish. Sprinkle with salt and bake for 1h30, turning once during cooking. The liquid will fill the dish. Drain the liquid and chill the watermelon.

3. To make the marinade, combine cilantro, rosemary, garlic, chili, tahini, soy sauce, honey and sesame oil. Brush half of the mixture over the watermelon while it cools. Let marinate overnight or at least four hours.

4. Heat a barbecue griddle over medium heat. Drizzle some extra oil over the watermelon. Place it on the barbecue, cook for 20-25 minutes until golden brown, turning it gently during cooking. Brush on a little more marinade as it cooks, reserving the rest for serving. Let stand 10 minutes.

5. To serve, slice and drizzle with any juices.

This recipe originally appeared in Viva Magazine – Volume Six.

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