BBQ Oumph! Sticky Smokehouse With Grilled Watermelon Salad
1 pack (280 g) Oumph! Sticky Smokehouse Rib Style
2 tbsp olive oil
1 tbsp maple syrup (or agave)
For the Grilled Watermelon Salad:
1 medium size watermelon
2-3 tbsp olive oil
A pinch of salt
2 handful of rocket salad
2 tbsp fresh mint, finely chopped
100g vegan feta style cheeze
A drizzle of balsamic glaze
For the salsa:
2 large tomatoes, finely chopped
2-3 tbsp watermelon cubes
2 tbsp tomato paste
1 tbsp balsamic vinegar
Juice ½ lemon
1 tsp chilli flakes
Salt and pepper to taste
A little water
Start by cutting your watermelon into 1cm thick slices, remove the skin and cut each slice into bite-size chunks, leaving 2-3 tbsp of chunks aside for your salsa. Cut a lemon in half and use the halves to lightly cover your chunk in lemon juice, then brush them with the olive oil.
Place them on your barbecue to grill for roughly 5 minutes on each side, or until it’s softened and the corners begin to blacken. In the meantime wash the rocket salad, chop the fresh mint, cut the vegan feta style cheeze into chunks and combine them in two portion sizes.
Once barbecued, remove the watermelon from the grill and place it on a large plate to cool. When cooled, add the grilled watermelon to the salad, keeping the watermelon juices that have accumulated on the plate for the salsa. Drizzle with balsamic glaze and your salad is ready to go.
To grill the Oumph! Sticky Smokehouse, create a quick marinade with olive oil and maple syrup and brush the Oumph! pieces before adding them to the grill and place the portion sizes onto skewers.
Whilst you’re grilling your Oumph! pieces, prepare the salsa: finely chop the tomatoes (remove the seeds) and combine them thoroughly with the remainder of the salsa ingredients. Stir in the watermelon juices (they’re full of flavour!) and add as much water as you like to get to the preferred consistency.
Serve the BBQ Oumph! skewers alongside the salsa and grilled watermelon salad and enjoy!