Avril Supermarché Santé

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Grilled Watermelon with edamame puree and goat cheese

Preparation time: 15 minutes

Servings: 4



For the grilled watermelon :
  • 4 slices of watermelon , 3-4 cm thick and rectangular
  • 2 lemons cut in half
  • 100 grams of goat cheese
  • Cracked black pepper , to taste
  • Olive oil, to taste
  • Some fresh mint leaves, for the presentation


For the green puree :
  • 1 cup of frozen shelled edamame
  • 1 avocado
  • 1 clove of garlic , finely chopped
  • 10 fresh mint leaves , chopped
  • 1 tbsp of olive oil
  • Sea ​​salt and coarsely crushed black pepper , to taste


Preparation of the green puree:

  • In a pot of boiling water, blanch the edamame for 3 minutes. Drain and rinse them under cold water. Book. 
  • Reduce the avocado into mash. Add edamame and olive oil, mix roughly with the robot to maintain texture. 
  • Add garlic and fresh mint. Add salt and pepper to taste. Mix well with a spoon and refrigerate.


Preparation of the grilled watermelon:

  • On a hot grill, grill the lemons, face down. Grilled the lemon until their skin is softer and they got a golden brown, 5 to 10 minutes depending on the intensity of the barbecue.
  • Meanwhile, toast the slices of watermelon, 3-4 minutes per side.
  • Put 1/4 of the green puree on each plate. Top with grilled watermelon slice and squeeze half a grilled lemon on each slice. Sprinkle with goat cheese, mint leaves and pepper. Add a little olive oil to taste.
  • Serve warm.


Avril recommends making this recipe with organic and local foods whenever possible.

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