A recipe that surprises and delights: Grilled watermelon meets crispy flatbread and the unique MANI Kalamata Olive Paste. This creative combination of sweet and savory brings a fresh twist to your kitchen and adds a touch of summer flair. Developed by organic chef Konrad Geiger, this dish showcases the versatility of Mediterranean ingredients.
An exclusive MANI recipe by organic chef Konrad Geiger.
| Preparation Time | Approx. 25 minutes |
| Difficulty Level | Easy |
Ingredients (for four servings):
- 1/2 medium-sized watermelon
- 3 tbsp MANI Extra Virgin Olive Oil, Selection
- 1 pinch of MANI Sea Salt
- 3 tbsp thyme blossom honey (or any blossom honey)
- 2 tbsp lemon juice
- 2 tbsp fresh mint leaves
- 200 g Greek flatbread
- 50 g MANI Kalamata Olive Paste
- Cooking or baking paper
Instructions:
- Preheat the charcoal grill to 350 °C.
- Cut the watermelon and flatbread into equally sized pieces.
- Finely chop the mint and mix with honey, lemon juice, and a pinch of salt.
- Brush the watermelon with the honey mixture. Lay out cooking paper and wrap the watermelon pieces in it.
- Brush the flatbread with olive oil and grill on both sides until golden brown.
- Place the wrapped watermelon on the hot grill and turn after three minutes.
- Spread the grilled bread generously with olive paste, top with the watermelon slice, and serve immediately.
MANI Tip:
This pairs wonderfully as finger food with Greek sparkling wine or a Retsina long drink: 4 parts Retsina to 4 parts tonic water, a few lime slices, and ice cubes.
