← All recipes

🍽️ Grilled Watermelon with Ricotta-Cress Balls

214 kcal · 30 min · 4 servings

Ingredients

• 350 g Ricotta
• 1 small red chili pepper
• 1 organic lime (juice and zest)
• salt
• 2 boxes cress (e.g. shiso cress)
• 0.5 bunch chives (10 g)
• 3 tbsp white wine vinegar
• 1 tbsp honey
• 500 g watermelon
• 2 handfuls salad leaves (e.g. romaine lettuce)
• 3 tbsp olive oil
• pepper

Instructions

1. 1. Place the ricotta in a bowl.
2. 2. Wash the chili peppers and chop them finely.
3. 3. Add the chopped chili, lime zest, and lime juice to the ricotta mixture.
4. 4. Season the mixture with salt and stir everything well.
5. 5. Cut the cress from the bed.
6. 6. Wash the chives and pat them dry.
7. 7. Cut the chives into small rings.
8. 8. Mix the cress and the chive rings on a plate.
9. 9. Form 12 small balls from the ricotta mixture.
10. 10. Roll the ricotta balls in the herb mixture.
11. 11. Mix 1 tablespoon of vinegar well with honey.
12. 12. Cut the watermelon into 12 small wedges.
13. 13. Brush the watermelon slices with the honey-vinegar mixture.
14. 14. Place the watermelon on the hot grill.
15. 15. Grill the watermelon on both sides for a total of about 5 minutes.
16. 16. Wash the salad leaves.
17. 17. Spin the salad leaves dry.
18. 18. Cut the salad leaves into strips.
19. 19. Add the salad strips to a bowl along with the remaining vinegar, olive oil, salt, and pepper.
20. 20. Toss the salad in the bowl.
21. 21. Arrange the salad in the center of the plates.
22. 22. Add the ricotta balls and the grilled watermelon.
23. 23. Serve the dish.

Nutrition per serving

• kcal: 214
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 9 g