Clayton Miller's grilled watermelon salad serves four.
Combine oil, limes, herbs, salt and pepper. Pour over watermelon and allow to stand at room temperature for at least one hour but no more than two hours.
Drain watermelon from marinate. Place watermelon onto hot part of grill. After 30 to 45 seconds, flip watermelon onto other side. After additional 30 to 45 seconds remove from grill.
Drizzle olive oil and squeeze limes over melon. Sprinkle with salt and chili flakes. (Add as much or as little of the flakes as you like.)
*Note: You want to move quickly and use a hot part of the grill so that the Melon gets a little char but still maintains it’s natural crunchy texture, just warmed through.
Stack one of each colored watermelon on top of each other a on a plate. Drizzle with teriyaki. Sprinkle queso fresco and pumpkin seeds.
Dress watercress with olive and salt and place on top of melons.