Roasted watermelon, oregano vinaigrette Recipe

An hour in advance cut 1/2 watermelon in 3 cm slices, then use a serving ring to make 8 cm discs. Sprinkle some salt on them and drain on kitchen paper. Reserve the rest of the melon.

Blanche 2 Roma tomatoes 20 secs in boiling water, cool under cold water and peel.

Them quarter and separate the flesh, press the rest trough a sieve and mix in the blender the juices with some watermelon and the juice of 1/2 lemon. 

Add some lemon zest, olive oil, salt, pepper and whisk into a dressing.

Finally add a tbsp small oregano leaves.

Then cut the tomato flesh into small cubes.

By then the watermelon discs are drained. Fry them in 1 tbsp olive oil in a hot pan till lightly blackened.

Cool in the fridge.

Just before serving fry or grill ciabatta slices, rub with a garlic clove.

Serve the chilled watermelon on a bed of watercress (which I did not have, so used spinach). 

Cover with 80 g crumbled feta cheese

Spoon tomato on the ciabatta and ass some oregano leaves.

Finish with the dressing

(Here the original recipe and video by Philippe van den Bulck)

 

from simple food, looking good
Roasted watermelon, oregano vinaigrette Recipe