Grilled Watermelon with Raw Mango Dressing

It’s summertime, when mangoes and watermelon are available aplenty. So here’s a healthy and light salad from Chef Ranveer Brar that is easy on the eye and on the stomach.

Serves: 2 • Cooking time: 15 minutes • Preparation time: 20 minutes


  • 1 watermelon wedge

For Marination

  • 1 ½ tbsp honey
  • 1 tsp soya sauce
  • 1 tsp sesame seeds
  • 5 – 6 mint leaves
  • 1 tsp red chilli powder
  • Salt, to taste

For Paneer Tikki

  • 2 – 3 tbsp paneer, grated
  • 1 tsp coriander leaves, chopped
  • 1 ½ tsp tomatoes, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 ½ tsp oil

For Dressing

  •  4 raw mangoes, boiled
  • 2 tbsp spring onion, chopped
  • Crushed black pepper, to taste
  • Salt, to taste
  • 1 tbsp oil
  • 1 ½ tsp honey
  • 1 tsp sesame seeds

For Garnish

  • 2 papad
  • 8 – 10 radish leaves
  • A pinch of red chilli powder


  1. To prepare marinade, add honey, soya sauce, sesame seeds, mint leaves, red chilli powder and salt in a bowl and mix well. Apply this marinade to the watermelon wedge and keep aside.
  2.  To prepare the paneer tikkis, mix paneer, coriander, tomatoes, salt, crushed black pepper in a bowl. Make flattened balls of this mixture.
  3. To make the dressing, add the boiled raw mango pulp, spring onion, black pepper, salt, oil and honey in a blender and blend it. Mix sesame seeds in the mixture.
  4. Grill the marinated watermelon on a grill pan on all the sides.
  5. Heat oil in a pan and shallow fry the paneer tikkis till they are golden brown on both sides.
  6. For the garnish, roast the papads and make cones out of them.
  7. In a bowl, place radish leaves. Add prepared dressing and place this mixture in the papad cones.

To serve: Place the grilled watermelon on the plate. Place paneer tikki on it and the papad cones. Sprinkle red chilli powder.

– Recipe courtesy: Chef Ranveer Brar

Chef at Large Member

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