Grilled watermelon – it sounds unusual, but don’t let that put you off. As a summer or autumn snack, it’s delicious. And simple.
Vegetable or olive oil
Chipotle powder (optional)
1. Slice watermelon. Cut the watermelon in half, then in half again, slicing down the length of the melon. Slice each quarter into 3/4 – 1 inch thick slices – you will get around 7 slices per quarter.
2. Oil and spice. Mix a 1/4 tsp of chipotle powder with 5 tbsp vegetable oil, then brush each watermelon slice on both sides with the oil mix. The chipotle powder is optional. Don’t use too much! The flavour and heat contrast strongly with the mild and sweet melon, and a few flecks of powder per slice is all that’s needed.
3. Sear and salt. Sear the melon over the highest heat possible. The aim is to sear the outside before too much heat reaches the middle. Once charred spots have appeared, flip the slices. Once both sides are done, remove from the Anvil and scatter with flaky salt (not optional!). Serve immediately.