Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

Ingredients for Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

• 120ml coarsely chopped ripe mango

• 60ml fresh lime juice

• 60ml dry sake

• 2 tablespoons champagne vinegar

• 1 teaspoon minced seeded bird’s-eye chilli

• 1/2 teaspoons kosher salt

• 60ml canola oil

• 1.4kg seedless watermelon, peel left on, cut into 1-inch-thick slabs

• Olive oil

• Kosher salt

• 120ml hulled pumpkin seeds

• 1/4 teaspoons ground cayenne

• 1 teaspoon sugar

• 800g 1-inch cubes homemade or store-bought cornbread

• 2 tablespoons unsalted butter, melted

• 8 fresh shiso leaves, shredded (or Thai basil or mint)

• 80g dates, pitted and chopped

• 1 serrano chilli, sliced into rings

• Freshly ground black pepper

• 120ml ricotta or mascarpone

Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 240ml .)

Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.

Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.

Remove the rind and dice the grilled watermelon into large cubes.

Preheat the oven to 177°C. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.

Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.

Toss the watermelon, shiso, dates, and chilli in the bowl with 60ml Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

Disclaimer

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.