![Grilled Watermelon with Chamomile Cocoa Salt](https://cdn.statically.io/img/www.foodandwine.com/thmb/ebxAImtR-ghS1ip_h5Dbr7VEHfY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-watermelon-with-chamomile-cocoa-salt-FT-RECIPE0621-1364bd3c64644897913e8be44246f37e.jpg)
Ingredients
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2 teaspoons benne or sesame seeds
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2 teaspoons dried chamomile blossoms, stems removed
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1 teaspoon fennel seeds
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½ teaspoon unsweetened cocoa
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8 watermelon wedges (1 inch thick and about 7 inches wide along rind)
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2 tablespoons grapeseed oil (or any neutral cooking oil)
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½ teaspoon flaky sea salt
Directions
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Grind benne seeds, chamomile blossoms, fennel seeds, and cocoa using a mortar and pestle or spice grinder until blossoms are roughly broken up and evenly incorporated. Set aside.
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Preheat a gas or charcoal grill to high (450°F to 500°F). Brush one side of watermelon wedges evenly with oil. Place wedges, oiled side down, on un-oiled grill grates. Sprinkle tops of wedges evenly with about 2 teaspoons chamomile mixture. Grill, uncovered and undisturbed, until grill marks form on bottom, 2 to 3 minutes. Remove watermelon from grill, and arrange, charred side up, on a large platter. Sprinkle watermelon evenly with flaky sea salt and remaining (about 2 teaspoons) chamomile mixture.
Make Ahead
Chamomile mixture can be stored in an airtight container at room temperature up to 1 week.
Note
Find benne seeds and dried chamomile blossoms at specialty stores or online at foodsofnations.com.