Barbecued watermelon with chimichurri and Le Gruyère AOP
- 60 min.
- 40 min.
- Appetizers
An aperitif that will amaze and surprise you! It offers a perfect blend of freshness and deliciousness, creating an explosion of flavours that will take you on a journey of your taste buds. The barbecue sauce, said to have Caribbean origins before becoming world famous through its better-known American version, creates the base. Using high-quality spices makes all the difference to the final result. Then, the Argentinian chimichurri with its herbaceous notes is added to create a contrast. We recommend making the chimichurri at the last minute so that the freshly chopped herbs really stand out. And where does Le Gruyère AOP come into all of this? It serves to bring the best out of all of those fruity, herbaceous and spicy flavours.
Ben & Léo

Ingredients for
Note
Attention change of number of people
For the barbecue sauce
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1 onion
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1 clove of garlic
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3 tbsppaprika in powder
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1 tbspgarlic powder
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1 tbsponion powder
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1 tspEspelette chili powder
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50 mlcider vinegar
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50 mlwater
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20 gketchup
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100 gbrown sugar
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50 gWorcestershire sauce
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80 gmaple syrup
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1 pinchof salt
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1 pinchof pepper
For the chimichurri
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1 shallot
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20 gfresh ginger
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1 clove of garlic
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0.5 tspEspelette chili powder
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1 tsppaprika in powder
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150 gorange
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1 lemon
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1 lime
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1 bunch of oregano
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50 gof flat leaf parsley, finely chopped
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30 gcoriander
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50 groasted almonds
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1 pinchof pepper
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1 pinchof salt
Bringing it all together
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1 watermelon
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50 gGruyère AOP
Preparation
For the barbecue sauce
- Chop the onion and garlic clove for the barbecue sauce. Brown everything in a little oil. Add the Espelette pepper, smoked paprika, garlic powder and onion powder.
- After 3 minutes, deglaze with vinegar and water.
- Add the ketchup, brown sugar, Worcestershire sauce, maple syrup and 1/2 teaspoon of salt.
- Simmer for at least 35 to 40 minutes.
For the chimichurri
- Finely chop the shallot, the ginger and the garlic. Zest half of the orange and lime. Mix with their juices, 2 tablespoons of vinegar and 4 tablespoons of olive oil. Add salt and pepper, then add the Espelette pepper, paprika and almonds.
Bringing it all together
- Cut Le Gruyère AOP into small cubes of approximately 0.5 cm x 0.5 cm.
- Grill the watermelon in 3 cm to 4 cm thick slices on the barbecue.
- Spread the barbecue sauce on the grilled watermelon, add the Le Gruyère AOP cubes, then top with chimichurri sauce.