Grilled Watermelon

Ingredients

• 350 g ricotta
• 1 small red chili pepper
• 1 organic lime (juice and zest)
• Salt
• 2 boxes of watercress (e.g., shiso watercress)
• 0.5 bunch chives (10 g)
• 3 tbsp white wine vinegar
• 1 tbsp honey
• 500 g watermelon
• 2 handfuls salad leaves (e.g., romaine lettuce)
• 3 tbsp olive oil
• Pepper

Instructions

1. 1.

   Place ricotta in a bowl. Wash and finely chop the chili, add lime zest and juice, season with salt, and mix well. Cut watercress from the bed. Wash chives, pat dry, cut into rolls, and combine with the watercress on a plate. Pinch 12 small balls from the ricotta mixture and coat them in the herb blend.

2. 2.

   Whisk 1 tbsp vinegar with honey. Slice watermelon into 12 small wedges, brush with the honey‑vinegar mix, and grill over high heat for about 5 minutes total, turning both sides.

3. 3.

   Wash salad leaves, dry by spinning, and cut into strips. Mix with remaining vinegar, olive oil, salt, and pepper in a bowl. Arrange salad in the center of plates, add ricotta balls and grilled watermelon, and serve.