This vibrant summer dinner is all about fresh flavour and minimal effort, perfect for easing into the new year. Juicy watermelon, salty feta, and cooling mint make a refreshing base, while quick BBQ chicken adds a sweet, tangy punch.
Ingredients
For the salad
- 4 cups watermelon, cut into cubes
- ½ red onion, very thinly sliced
- 150g feta cheese, crumbled
- 1 bunch fresh mint
- Extra virgin olive oil
- Balsamic glaze
For the chicken
- 500g chicken thighs or breasts
- 2 tbsp light brown sugar
- 3 tbsp tomato ketchup
- 3 tbsp fresh unsweetened apple juice
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- ½ tsp English mustard
- Salt and pepper
Method
- In a small bowl, whisk together brown sugar, ketchup, apple juice, Worcestershire sauce, balsamic vinegar, and mustard. Season lightly with salt and pepper.
- Coat the chicken in half the BBQ sauce. Set aside for 10–15 minutes while you prep the salad.
- Grill on the BBQ for 4–5 minutes per side, or pan‑sear until cooked through. Brush with extra sauce as it cooks. Slice into strips and plate for everyone to help themselves.
- In a separate bowl, combine watermelon, red onion, feta, and mint. Drizzle with olive oil and finish with a swirl of balsamic glaze.
