Barbecued watermelon with rosemary and crushed pistachios

Every morning, Marion Sauveur puts local products on our plate. This Thursday, we bite into the summer fruit which refreshes par excellence. This is the watermelon. 

Its flesh is full of water, that's why we love it so much when it's hot. The advantage is that it is not very caloric and that's good for the swimsuit. Watermelon was already cultivated in ancient Egypt. The Egyptians used to offer travelers pieces of watermelon at the gates of the desert. To choose a watermelon, you have to weigh it. It must be heavy for it to be fully loaded with water. Its bark should be shiny and if you pat it on it should not sound hollow. Once in your basket, keep it cool. At room temperature, it will continue to ripen and its flesh will become floury. 

How to cook it? 

On the barbecue! To change from the traditional salad with feta. After being put on the grill, it will taste even more pronounced. 

Ingredients 

• Watermelon 
• olive oil 
• paprika 
• salt pepper
• romari
• pistachios

We start by slicing pieces a few centimeters thick. Sprinkle each slice with olive oil, season with a pinch of paprika, salt and pepper. Then, go to the barbecue where we let it grill a few minutes on each side. Really not for long! If your barbecue is hot, two or three minutes should be enough. It must bear the marks of the grid but not that it change color. All you have to do is serve it with a little rosemary and a little chopped pistachios for crunch. It makes a nice accompaniment to meat, such as a pork chop for example. 

If you don't want to cook, an address to taste a marinated watermelon?

In Marseille, with chef Alexandre Mazzia and his restaurant AM. He first marinates the watermelon with citrus and Asian flavors before barbecuing it. The flesh of the fruit will take on the appearance of a flesh of fish. It's pretty amazing!