Sandía y pimientos shishito a la parrilla

Ingredientes

• zest and juice of 1 lime (1 tablespoon)
• 1/2 teaspoon honey
• 1/2 teaspoon paprika/chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon finely chopped fresh mint
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika/chili powder
• 1 small watermelon (peeled and cut into approx. 2-inch x 1-inch rectangular pieces)
• 8 oz. shishito peppers
• few fresh mint leaves
• 1 tablespoon oil

Preparación

1. 1

   Pour all the ingredients under the dressing section in a jar and whisk it to form a smooth sauce. Check for salt and add more, if required.

2. 2

   Pour all the ingredients under dry rub section in a small bowl and give it a mix.

3. 3

   If you are using a big gas grill, you could grill both the watermelon and peppers together.

4. 4

   Oil a grill plate and place the pepper on the plate. Sprinkle some salt and place it on the hot grill. Toss it every minute for 5 minutes until the peppers are nicely charred.

5. 5

   Sprinkle the dry rub on both sides of the watermelon and place it on the hot grill. Allow it to grill for 2 minutes on one side and then flip it to grill for 2 more minutes on the other side.

6. 6

   Finally, put the grilled watermelon and grilled shishito peppers in a serving plate, drizzle the dressing and add fresh mint leaves on top.

7. 7

   Serve immediately.