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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time. Ingredients:
1 large fresh basil sprig |
1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing |
3 1/2 -thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges |
1/4 cup fresh lime juice |
1 tablespoon honey |
kosher salt and freshly ground black pepper |
3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups) |
36 slices pickled radishes , cut into eighths |
1/2 cup (4 ounces) queso fresco, crumbled |
1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted |
Directions:
1. Heat basil and 1/3 cup oil in a small skillet over medium heat until basil begins to bubble. Simmer for 3 minutes. Remove pan from heat. Let cool for 1 hour. Discard basil; set aside basil oil.
2. Build a medium fire in a charcoal grill, or heat a gas grill to medium. Brush grill rack with oil. Grill watermelon until lightly charred, about 2 minutes per side. Set aside.
3. Whisk remaining 1/2 cup oil, lime juice, and honey in a large bowl to blend. Season to taste with salt and pepper. Add pea sprouts and toss to coat.
4. Place 3 pieces of grilled watermelon on each plate. Top with pea sprouts and drizzle basil oil over. Garnish with Pickled Radishes, queso fresco, and pumpkin seeds.
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