Grilling watermelon mini steaks is a fun way to serve a sweet and savoury dessert, or as an appetizer or a lunch with crumbled feta cheese -- and crusty bread. Grilling watermelon may sound unconventional, but it brings out a whole new dimension of flavours. The heat caramelizes the natural sugars in the fruit. The texture also transforms, becoming slightly firmer with a hint of char. It's a surprising combination that will leave your taste buds craving for more.
1 small watermelon
2 tbsp Persian Lime olive oil
1 tsp Chipotle olive oil (optional)
1 tbsp Key Lime white balsamic
1 tsp fine granulated sugar
Heat grill on high. Cut both ends off the watermelon. Stand upright, lengthwise, then cut in half. Then cut each in half again. Slice horizontally in 1/2-inch-thick triangles. In a small bowl, whisk the rest of the ingredients until sugar is dissolved. Brush, then gently rub the watermelon slices on both sides with the mixture. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Remove from heat. Garnish with fresh mint leaves. Serve immediately with feta cheese or Greek yogurt.
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