A summer salad with zesty, minty, refreshing & juicy BBQ grilled watermelon served with a mixed grain salad.
Light the barbecue, and add charcoal or turn up the gas to get it hot.
Slice the watermelon into 2 cm thick slices, cut into wedges, and brush each slice with melted Flora or olive oil. Quarter the lime.
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.
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.
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.
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!