A fresh and fruity salad of chargrilled watermelon, feta cheese, rocket and pine nuts with balsamic vinegar.
Heat a chargrill or put a grill pan onto a high heat. Cut the rind from the melon and then cut the fruit into squares that are 10cm by 10cm and 1cm thick. Cut the feta into 1cm by 1cm dice. Wash the rocket.
Put a small frying pan on the grill and toast the pine nuts until golden brown. Remove from the pan and set aside until ready to serve.
Cook the melon on the grill for 2 minutes on either side and then place in the middle of your serving plates. Use a melon baller or a small spoon to scoop out 4 small holes in each pieces of watermelon. Take care not to cut all the way through the melon when doing this. Fill each hole with balsamic vinegar. Place the diced feta on top. Dress the rocket with the olive oil and pine nuts and place on top of the watermelon. Season with salt to serve.
«This recipe will work best with slightly under ripe melon rather than overripe. Make sure the fruit is well chilled and that the grill is very hot before cooking.»