Grilled Watermelon With Chervil and Mint Sauce

This is a surprisingly easy recipe for a dish that looks really great at any party or occasion. It's light enough to be eaten as either an appetizer, a dessert or even just an afternoon snack. Not only does it taste great but the grilled watermelon really adds some pop to it and should wow any party guests.

For the grilled watermelon:

1. Fresh watermelon sliced into wedges 1 inch thick
2. Cooking oil (I like coconut spray)

For the Sauce:

1. 2 Tbsp white suger
2. 4 eggs
3. Juice of 2 lemons
4. 2 Handfuls of fresh chervil
5. 2 Handfuls of fresh mint
6. 1 Stick of butter

• Finely chop the chervil and mint.
• Heat the lemon juice, sugar and 1/2 of the finely chopped herbs in a small pot.
• Bring the mixture to a boil then simmer stirring continuously.
• After 2-3 mins take of the heat and strain into a clean cup and leave aside to cool.

• Separate the eggs into a metal bowl
• Whisk together until they double in size.
• Add the lemon syrup and whisk until the mixture puffs up and doubles in size again.

• Place the butter in a cup and heat in the microwave for 15-20 seconds until melted
• In a small saucepan, bring some water to the boil then lower the heat so that it's just simmering (or a double boiler if you have one)
• Place the metal bowl with the egg mixture on top of the saucepan stirring continuously
• Slowly drizzle the butter into the bowl continuing to stir until the butter is completely incorporated
• Add the rest of the chopped herbs and continue to stir
• After about 2-3 mins the sauce should thicken up to a custard like consistency
• If the sauce should get too thick (see pic 4 in this section) you can add a bit of warm water to bring it back to nice creamy consistency
• Once the sauce is done pour into a jug and set aside for serving

• Set your grill to high
• Lightly coat the watermelon in oil (or spray)
• Make sure the grill is properly cleaned (watermelon will easily pick up any flavour left on the grill)
• Place the watermelon slices directly on the grill turning once very minute cooking each side twice
• Make sure you turn the slices 90 degrees every time you flip them so you get a nice crisscross grill pattern.

• Drizzle some of the sauce on a plate
• Place the slices on the sauce and drizzle a little more sauce on each slice
• Garnish with some mint leaves and serve