Barbecued watermelon, mint & queso fresco

Barbecued watermelon, mint & queso fresco

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

This is best cooked on a barbecue in the heat of summer.

Ingredients

Quantity Ingredient
100ml agave syrup
4 limes, juiced
1 tablespoon cayenne pepper
1 teaspoon sea salt
1 bird’s-eye chilli, very finely chopped
1/2 teaspoon fish sauce
1/2 watermelon, cut into 2.5cm wedges

To serve

Quantity Ingredient
100g see method for ingredients, or feta cheese
handful mint leaves
2 limes, quartered

Method

  1. Mix together the agave, lime juice, cayenne, salt, chilli and fish sauce. When your barbecue is hot, brush the watermelon wedges with the mixture and grill for a couple of minutes on each side.
  2. Place on a serving plate and sprinkle over the queso fresco and mint leaves. Serve with the lime quarters.
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