Grilled Watermelon Lettuce Wraps
A minty-fresh way to start a meal.
- ½ cup (125 mL) uncooked buckwheat
- 1 ½ cups (375 mL) water
- ½ lemon
- ¼ cup (50 mL) extra virgin olive oil
- 2 tbsp (30 mL) red wine vinegar
- 1 tbsp (15 mL) honey
- 1 tsp (5 mL) Greek Rub
- 1 tsp (5 mL) Dijon mustard
- ¼ tsp (1 mL) salt
- 3 cups (750 mL) diced watermelon
- ⅓ seedless cucumber
- ¼ small red onion
- ¼ cup (50 mL) loosely packed fresh mint leaves
- 4 oz (125 g) crumbled feta cheese
- 12 butter lettuce leaves
Combine the buckwheat and water in the Rice Cooker Plus. Microwave, covered, on HIGH for 15 minutes. Let stand, covered, for 5 minutes. Place the buckwheat into the small Stainless Steel Mesh Colander and rinse under cold water. Place the cooled buckwheat into a medium Glass Mixing Bowl.
Heat the Executive Nonstick Square Grill Pan and Grill Press over medium-high heat for 3–5 minutes. Coat the watermelon in ¼ cup (50 mL) of the dressing, then grill, undisturbed, for 6–8 minutes. Place the watermelon in the medium colander to drain and set aside.
Cut the cucumber in half lengthwise. Use the Simple Slicer on the #2 setting to slice both halves of the cucumber at the same time, then slice the onion on the #1 setting. Add the cucumber and onion to the bowl with the buckwheat.
Use the Herb Mill to grate the mint into the bowl. Add the watermelon, feta, and the remaining dressing, then toss to combine.
Evenly divide the buckwheat salad into the lettuce cups.
- 6 servings of 2 wraps
Nutrients per serving:
U.S. Nutrients per serving (2 wraps): Calories 170, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 9 g, Protein 3 g
Grilling fruits (like watermelon) caramelizes their natural sugars which makes them taste more intense and slightly smoky.
Buckwheat is an ancient grain similar to quinoa. It’s high in fiber and a good source of protein, plus it’s gluten-free.