Watermelon on the barbecue might seem unusual but the heat brings out it sweetness and makes it very juicy.  The watermelon has a subtle smoky flavour that goes well with the limes and the mint.


  • 1/2 small water melon
  • extra virgin olive oil, to drizzle
  • 2 limes, halved
  • 125g soft Feta cheese
  • lots of fresh mint, leaves only
  • fresh ground pepper


  • Preheat the barbecue or griddle to high.
  • Remove the rind from the watermelon and cut into 8 slices.
  • Drizzle the watermelon on both sides with olive oil.
  • Cook the watermelon for 2 minutes on each side until charred.
  • Grill the lime halves for 2 minutes until charred.  Remove and arrange on a platter.
  • Crumble large pieces of Feta cheese over the water melon and tear the mint leaves over the top.
  • Drizzle with more olive oil, season with pepper, then serve with the lime halves squeezed over the top.


  • The watermelon should be cut into thick steaks because if the slices are too thin they will break when you flip them.
  • Use lots of mint, they will be the salad leaves.
  • Fresh yoghourt is a great sauce for this salad if you do not want to use Feta cheese.
  • If you do not want to BBQ the watermelon follow this recipe using fresh cut watermelon wedges. The salad will also be delicious.

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