Grilled Watermelon Salad

Ingredients for Grilled Watermelon Salad

• 1 large fresh basil sprig

• 1/3 cup plus 120ml extra-virgin olive oil plus more for brushing

• 3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges

• 60ml fresh lime juice

• 1 tablespoon honey

• Kosher salt and freshly ground black pepper

• 350g pea sprouts or watercress (tough stems removed

• about 2875ml )

• 36 slices Pickled Radishes , cut into eighths

• 80g (110g) queso fresco, crumbled

• 35g (30g) shelled pumpkin seeds (pepitas), toasted

• Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.

Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.

Whisk remaining 120ml oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.

Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.