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These are grilled vegetables with spiced coating, crispy outside, tender inside. Par-cooking prevents the vegetables from drying out on the grill; the gram flour coating becomes golden and fragrant. The yoghurt adds richness and helps the spices cling; the lemon juice adds brightness. This is satisfying enough to serve as a starter or vegetarian main course, yet simple enough for a weeknight side. Serve warm or at room temperature.
Watermelon and feta sounds, on paper, like a culinary trick that should not work. It came to prominence in the United States through chefs influenced by eastern Mediterranean and Greek traditions, where briny cheese paired with sweet fruit has been quietly understood for centuries. By the early 2000s it was a staple of American summer entertaining, gracing magazine covers and barbecue spreads from California to the Hamptons, and it has earned its place because the contrast is so beautifully balanced. The flavour is built on three opposing notes pulling against each other: the candied sweetness of ripe watermelon, the salty, almost sheepy tang of crumbled feta, and the green, cooling sting of fresh mint. A squeeze of lime and a slow trickle of peppery olive oil tie it all together, while finely sliced red onion adds a sharp savoury bite that keeps the salad from leaning too sweet. There is no cooking involved, so success depends entirely on ingredient quality. The watermelon must be properly ripe, deep red and heavy for its size, and the feta should be the real Greek kind packed in brine, not the dry crumbled supermarket variety. Difficulty is essentially zero, but timing matters. Assemble this just before serving, because watermelon weeps quickly once cut and salted, turning the bowl pink and watery if left to sit.