Grilled Watermelon with Goat Cheese
Grilled Watermelon with Goat Cheese - Easy fruity and grilled
Healthy, because
Even smarter
Nutritional values
Watermelons contain the antioxidant lycopene, which can help prevent damage from free radicals. This salad also contains calcium and protein from the goat cheese.
The heat from the chili in this recipe can be a bit overpowering for some. If you have a more mild palette, skip the chili.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 144 mg | (4 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 10 ozs Watermelon (seedless)
- 4 tsps Pine nuts
- 7 ozs Goat cheese
- 1 small, red chili pepper
- 3 Tbsps olive oil
- 1 tsp honey
- salt
- peppers
Kitchen utensils
Preparation steps
Cut the watermelon flesh into small triangles and thread 2-3 together onto small skewers. Grill for about 2 minutes per side.
Toast the pine nuts on the grill until golden brown in a small fireproof dish or aluminum foil.
Meanwhile, cut the goat cheese into slices and divide between four small glasses.
For the dressing, rinse the chile pepper, cut in half lengthwise, scrape out the seeds and finely dice the flesh. Stir in the olive oil and honey and season with salt and pepper.
Drizzle the dressing over the cheese. Place the melon skewers on top and serve sprinkled with pine nuts.
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