Corn and Watermelon Tabbouleh
Method:
Heat a gas or charcoal grill for direct, high-heat cooking, or heat a cast-iron grill pan over high heat. Remove the rind from the watermelon and quarter it lengthwise. Grill the watermelon pieces, turning as needed, until lightly charred on all sides, 4 to 6 minutes. Transfer to a cutting board, let cool and cut into 1-inch cubes. Put the watermelon in a large bowl and add the cucumber, bell peppers, cherry tomatoes, basil, cilantro, mint, parsley, scallions, corn kernels, lime zest and juice, and half a teaspoon of salt. Toss to combine, then taste and adjust with more salt. Serve immediately.
Ingredients:
- watermelon 1 (pieces)
- cucumber 1 (cups)
- bell pepper 1 (cups)
- cherry tomato 1 (cups)
- fresh basil 0.5 (cups)
- fresh cilantro 0.5 (cups)
- fresh mint 0.5 (cups)
- fresh parsley 0.5 (cups)
- spring onion 3 (pieces)
- corn 2 (pieces)
- lime 1 (pieces)
- salt 1 (tsp)