BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
1 x 3kg seedless watermelon, chilled
1/4 cup extra virgin olive oil
3 limes, juiced
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese
Cut rind from the watermelon, then chop fruit into cubed chunks. Place chunks in a colander to drain as your chop.
In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
Top with crumbed feta, toss and serve.