WATERMELON ROAST W/ ORZO SALAD

This one even blew my mind! About a year ago, I came across a video about marinating a whole watermelon, and then roasting and smoking it like a ham! How weird and awesome all at the same time. I was super intrigued but never followed though making it until now. Let me tell you…..this was well worth

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First pick out a mini watermelon about the size of a volleyball, maybe even a bit smaller. Cut off both ends, and peel off all the rind of the melon. Slice in half and save the other for a mid day snack, or double the recipe with both halves. Your choice!

Step 2

Combine all watermelon ingredients into a large bowl and mix until smooth. Drop the 1/2 peeled watermelon into the bowl, then with a knife, make 5 tiny slices on the top to allow the marinade to sink into melon. Pour the marinade over the top of the melon. Cover and marinate overnight for best results.

Step 3

The next day, time to roast this baby up! Preheat oven to 350 degrees, place watermelon in oven safe skillet, and cook uncovered for 30 minutes. Then flip over watermelon and cook for 30 more minutes uncovered.

Step 4

When melon has cooked for 60 minutes, turn off oven and keep melon inside oven to stay warm and finish its cooking process until the orzo salad is finished and ready to eat.

Step 5

Combine all pesto ingredients into a high powered blender, blend until smooth. Set aside.

Step 6

Cook pasta to al dente, strain and drizzle with olive oil. In a separate large bowl add cooked pasta and add 1/2 of pesto sauce (save the other half for yourself later, maybe avocado toast in the morning?)

Step 7

Mix in tomato and feta, and set aside until time to eat.

Step 8

When the watermelon is cooked and cooled off for a couple minutes, place onto center of a large serving plate.

Step 9

Pour pesto orzo salad around the watermelon roast and serve with smiles! Enjoy!

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