Smoky grilled watermelon with burrata, balsamic and basil

Grilling watermelon over charcoal works surprisingly well. The secret is to get the surface as dry as possible, and this is easily achieved by refrigerating the sliced watermelon, uncovered, for 30–40 minutes. Creamy burrata (cream-filled fresh mozzarella) and some balsamic dressing make this a super-refreshing, healthy dish for the summer months.

Serves 4

½ small watermelon, skin and white pith removed

60ml (4 Tbsp) extra virgin olive oil

20ml (4 tsp) balsamic vinegar

4 burrata, at room temperature

½ bunch basil, leaves picked and roughly torn

sea salt and black pepper

Light the barbecue and set for direct cooking.

Cut the watermelon into 4 chunky slices about 2cm (¾in) thick and pat dry with paper towel (the watermelon needs to be sliced this thick to get good caramelization on the grill). Place in the fridge for 30–40 minutes to dry further before grilling.

Place the watermelon slices on the grill in the direct heat zone and cook for 5–6 minutes without turning – you should get a really good, deep colour as the natural sugars caramelize. Turn and cook for 3–4 minutes on the other side, then transfer to a serving plate.

Whisk together the olive oil and balsamic vinegar to make a dressing, then spoon this over the watermelon slices.

Serve with the burrata. Season well with salt and pepper, and finish with a scattering of fresh basil.