Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

Ingredients for Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

• 120ml coarsely chopped ripe mango

• 60 ml färsk limejuice

• 60ml dry sake

• 2 tablespoons champagne vinegar

• 1 teaspoon minced seeded bird’s-eye chilli

• 1/2 teskedar kosher salt

• 60ml canola oil

• 1.4kg seedless watermelon, peel left on, cut into 1-inch-thick slabs

• Olivolja

• Koshersalt

• 120ml hulled pumpkin seeds

• 1/4 teaspoons ground cayenne

• 1 tesked socker

• 800g 1-inch cubes homemade or store-bought cornbread

• 2 matskedar osaltat smör, smält

• 8 fresh shiso leaves, shredded (or Thai basil or mint)

• 80g dates, pitted and chopped

• 1 serrano chilli, sliced into rings

• Nymalen svartpeppar

• 120ml ricotta or mascarpone

How to make Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 240ml .)

Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.

Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.

Remove the rind and dice the grilled watermelon into large cubes.

Preheat the oven to 177°C. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.

Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.

Toss the watermelon, shiso, dates, and chilli in the bowl with 60ml Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

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