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Grilled watermelon salad

with mushrooms, scallions and tomato

This ultimate summer fruit will give a surprising and distinctive touch to your salads!

Nice and quick!
Vegan
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

sesame

Ingredients

Watermelon

Potato

Mushrooms

Scallion

Red pepper

Plum tomato

Fresh mint

Red chilli

Cajun seasoning

Salad dressing

Mix of seeds

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2033
486
30
5
52
19
8
9
0
63

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Remove the green part of the watermelon. Cut the watermelon into cubes of 2cm or into thick rectangles (like a taco). Heat 1 tablespoon of oil in a pan and add the watermelon. Let it cook for 10-15 minutes on each side over medium to low heat without moving it. After both sides are cooked, remove from the pan and season to taste. Let it rest on a plate before serving.

2.

Wash the vegetables. Peel the potato and cut it into wedges of 1cm or into cubes. Place them in a pot and cover them with water. Add salt to taste and bring the water to a boil. Let it cook for approx. 15 minutes until tender. Drain the water, let the potatoes cool down and add the cajun seasoning and a drizzle of oil. Mix it and set aside.

3.

Cut the mushrooms into thin slices. Cut the chilli and scallion into thin slices. Chop the pepper. Cut the tomato in half and then into wedges. Chop the mint. Place all the ingredients in a bowl, together with the salad dressing. Mix it well.

4.

Serve a base of potatoes on a plate and add the salad and watermelon. Finish with the seeds.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2033
486
30
5
52
19
8
9
0
63

kJ
kcal
g
g
g
g
g
g
mg
mg