Watermelon, grilled tomato and coriander salad

AT A GLANCE

  • Serves 6 - 8 people

Watermelon and feta are a classic combination. Here we've added charred tomatoes to add a great smoky, savoury flavour. Chill the watermelon for maximum crunch.

  • 400 gm cherry tomatoes
  • 2 tbsp olive oil
  • 1.2 kg watermelon, cut into thin wedges
  • 250 gm feta, coarsely crumbled
  • 1 cup (loosely packed) mint
  • 1 cup (loosely packed) coriander
  • ½ Spanish onion, thinly sliced
  • 1 long green chilli, thinly sliced
  •  
  • Coriander and lemon dressing
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 cup (loosely packed) coriander
  • ½ cup (loosely packed) mint
  • 2 garlic cloves, finely chopped
  • 1 lemon, juiced and rind finely grated
  • 80 ml (1/3 cup) olive oil
01   For dressing, dry-roast cumin and coriander seeds until fragrant (30 seconds), then coarsely crush with a mortar and pestle. Pulse coriander, mint, garlic and lemon rind and juice in a food processor until combined, add oil and spices, and pulse to combine.
02   Heat a char-grill pan over medium-high heat. Toss cherry tomatoes in a bowl with oil to coat, season to taste, then grill, turning occasionally, until blistered (1-2 minutes). Transfer to a bowl with 2 tbsp dressing, toss to coat and set aside.
03   Arrange watermelon in a bowl or on a serving platter, spoon over tomatoes, scatter with feta, herbs, onion and chilli, drizzle with remaining dressing and serve.

Topics:

CUMIN, CORIANDER, LEMON, MODERN AUSTRALIAN, FETA, SALAD, WATERMELON, MINT, SUMMER, ENTREE, FAST

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES

FEATURED IN

Feb 2016

Feb 2016

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