Grilled watermelon and mozzarella salad with raspberry dressing
1.5kg watermelon, peeled
260g buffalo mozzarella, torn into pieces
1 tbsp finely grated lemon rind
1 tbsp dried pink peppercorns
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.
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.