Cool down after your barbecue bonanza with these refreshing griddled watermelon slices. The ideal speedy summer dessert, they are ready in just 15 minutes.
- To make the lime and mint sugar, combine the finely grated lime zest with the finely shredded mint in a small bowl and stir in 2 1/2 tablespoons sugar.
- Toss the watermelon wedges with the remaining tablespoon of sugar to coat lightly.
- Make sure the coals of your barbecue are white hot with no trace of flame. Sear for a few seconds on each side, turning with tongs. The aim is to mark the wedges with griddle lines, but not to cook the flesh, so the barbecue (or griddle pan) must be extremely hot. Transfer to a serving platter.
- Scatter the fruit with the lime and mint sugar and serve with wedges of the zested lime, for squeezing over.
Tip: You can use any sliced fruit for this recipe. Wedges of pineapple, peach or nectarine would also work well. Sear on the barbecue for longer than the watermelon, cooking on all sides until caramelised.
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