BBQ Grilled Watermelon and Mixed Grain Salad {Vegan}

This Middle Eastern inspired mixed-grain salad topped with grilled watermelon makes a stunning and impressive centrepiece for a plant-based BBQ.  

Grilled Watermelon 

Summer barbecue season doesn’t have to mean yet another dusty veggie burger or grilled stuffed mushrooms and peppers for the vegetarians and vegans.  

Grilled watermelon has been my go-to for a veggie plant-based BBQ for some years now – it is fully flavoured, vibrantly coloured, easy to prepare and has a satisfying juicy texture that will be appreciated by both vegetarians and meat eaters alike.  

I’ve used the BBQ watermelon to top a mixed-grain salad, which is dressed with lime juice and packed with fresh mint and pomegranate leaves for a full-on bowl of flavours.  

If it’s not barbecuing weather, don’t worry! Cook the watermelon on a ridged griddle pan on a hot ring on the stove top. It’s easier to cook with the rind on and cut it off before serving.

Mixed grains are a store cupboard staple for me; most supermarkets do their own blends. I prefer the quick cook versions that take 10–12 minutes to prepare but you can use ready-cooked pouches for even more speed. Use them as a side, in salads, in wraps or as an alternative to rice or cous cous. 

Flora Original – Now 100% Plant Based

Flora Original, first made in 1964, is now 100% plant based. This makes it suitable for vegans, vegetarians and those who want to avoid dairy. New Flora Original has no preservatives, artificial colours or flavours, and it’s also rich in omega-3s. It has so many uses, from the straightforward – spreading on toast – to using in cooking and baking and, of course it is the ideal spread for your plant-based BBQ

How to Make a BBQ Grilled Watermelon and Mixed Grain Salad

Step one – Light your barbecue – turn gas all the way up, or add charcoal as required. It needs to be hot.

Step two – Slice the watermelon into 2 cm thick slices. Cut the melon into wedges, and quarter the lime. Brush the watermelon with oil and arrange it and the lime on the BBQ.

Step three – Grill the watermelon for about 5 minutes until well charred. Turn once and cook the other side.

Step four – Whilst the watermelon is on the grill, cook the mixed grains according to the packet instructions. Strain, add the Flora, squeeze the juice from the grilled lime slices and stir together.   

Step five – Once the grains are cool, add the chopped mint and pomegranate seed. Toss together. 

Step six – Cut the rind off the watermelon and arrange on the grain salad. Garnish with some more chopped mint, serve and enjoy!

Grilled Watermelon Salad – Hints, Tips & Variations

• If it isn’t BBQ weather, then you can cook the watermelon on a cast iron griddle.  
• It’s easier to cook the watermelon with the rind on, and then cut it off before serving.  
• You really cannot add too much mint to this. I love to use it like a salad leaf and add handfuls.
• If you don’t like mint, this would be delicious with coriander, chilli and avocado.  
• It is essential that you allow the grains to cool before you add the mint or other chopped herbs. If you add them to the warm grains, they go black. 
• Cut any leftover watermelon into cubes and stir through the salad for a work packed lunch.

Hints and Tips for a Plant-Based Barbecue

• Start by cleaning your BBQ well if it has been used for meat or fish.
• When going to a bring-your-own pot luck barbecue, take BBQ cooking bags for cooking your delicious plant-based meal. 
• Oven-chip mesh trays are great for barbecuing vegetables (and also for veggie burgers that fall apart easily), or try some BBQ asparagus as a side.  You can even grill greens like bok choi. 
• Serve a range of pulse and bean based salads – or make your own burger buns. So much more interesting than boring shop burger buns.

Use One of Our Vegan Sauces or Dressings:

• Creamy tahini dressing with 7 variations 
• Fresh and herby green goddess dressing 
• Tomato dressing

Vegan BBQ Salads & Sides

Make a good selection of dip and salads, varying in flavour and colour: 

• Salsas can be so much more than tomato based! Tropical fruits such as pineapple, papaya and mango work so well with lime and chilli.
• Make a big batch of these crowd pleasing BBQ beans. 
• Avocado Caprese salad would make a fantastic appetiser whilst everything else is cooking.  
• Vegan & low carb cauliflower hummus 
• Update the classic potato salad to this miso potato salad. 

Plant-Based BBQ Dessert Ideas

• Pineapples, bananas and stone fruit are both easy and delicious to cook on a BBQ.
• Skillet chocolate brownies cooked on the BBQ are both delicious and impressive. 
• Most ready-made sorbets are vegan, but read the label as some may contain egg whites.  

If you try this BBQ Grilled Watermelon and Mixed Grain Salad {Vegan} please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

5 from 8 votes

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BBQ Grilled Watermelon and Mixed Grain Salad

Prep Time

5 mins

Cook Time

20 mins

 

A summer salad with zesty, minty, refreshing & juicy BBQ grilled watermelon served with a mixed grain salad.

Course: Main meal

Cuisine: Vegan

Keyword: Grilled Watermelon Salad

Servings: 6 people

Calories: 306 kcal

Author: Helen Best-Shaw

Ingredients

Grain Salad

• 250 g mixed grains
• 1 sprig mint
• 2 tbsp pomegranate seeds
• 1 tbsp Flora

BBQ Grilled Watermelon

• ½ watermelon
• 1 tbs olive oil (or melted Flora Original)
• 1 lime

Instructions

1. Light the barbecue, and add charcoal or turn up the gas to get it hot.

2. Slice the watermelon into 2 cm thick slices, cut into wedges, and brush each slice with melted Flora or olive oil. Quarter the lime.

3. Place the watermelon and lime wedges on the barbecue. Leave to cook for about five minutes, depending on the heat of your barbecue. Turn once when well charred on the first side.

4. While the watermelon is cooking, cook the grains in boiling water according to packet instructions. Strain, and add to a serving bowl. Squeeze over the juice from the grilled lime quarters and spoon on the Flora. Stir together.

5. When the grains are cool, add the mint and pomegranate seeds, Toss well. It's important that the grains are cold, otherwise the mint will cook and turn dark.

6. Once the watermelon is cooked, cut of the rinds and place on top of the grain salad. Garnish with some more chopped mint, serve and enjoy!

Recipe Notes

• Too cold or wet to BBQ? Don't worry, just cook the watermelon on a cast iron griddle on the stove.
• It's easier to cook the watermelon with the rind on and then cut it off before serving. 
• You really cannot add too much mint to this dish – I love to use it as a salad leaf and add handfuls.
• If you don’t like mint, this would be delicious with coriander, chilli and avocado.  
• It is essential that you allow the grains to cool before you add the mint or other chopped herbs – if you add them to warm grains, they go black. 
• Cut any leftover watermelon into cubes and stir through the salad for a work packed lunch.

Nutritional Information

• This recipe is 13 Weight Watchers Smart Points per portion

Nutrition Facts

BBQ Grilled Watermelon and Mixed Grain Salad

Amount Per Serving

Calories 306 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Sodium 29mg 1%

Potassium 621mg 18%

Total Carbohydrates 62g 21%

Dietary Fiber 5g 20%

Sugars 25g

Protein 9g 18%

Vitamin A 44.3%

Vitamin C 41.4%

Calcium 3.9%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe for BBQ Grilled Watermelon and Mixed Grain Salad commissioned by Flora Original. All opinions our own.