Grilled watermelon and mozzarella salad with raspberry dressing

Prep 0 h : 15 m
Cook 0 h : 0 m


  • 1.5kg watermelon, peeled

    120g watercress

    260g buffalo mozzarella, torn into pieces

    1 tbsp finely grated lemon rind

    1 tbsp dried pink peppercorns

    Raspberry dressing

    125g fresh raspberries

    2 tbsp raspberry vinegar

    1 tbsp honey

    2 tbsp olive oil


  • To make raspberry dressing, place half the raspberries in a medium bowl; mash lightly with a fork.

    Stir in vinegar; honey and oil; season to taste.

    Tear remaining raspberries in half, stir into dressing.

    Keep aside.

    Cut watermelon into small triangles.

    Heat a large grill plate (or grill or bbq) until smoking hot.

    Grill watermelon, in batches, for 50 seconds each side or until charred lightly.

    Transfer to a plate, refrigerate for 20 mins.

    Arrange watermelon and watercress on a platter.

    Top with mozzarella, rind and peppercorns; drizzle with dressing.