On a low heat on the BBQ, grill apricots for 3-5 minutes.
Remove from heat.
Using a small aluminum dish, toast the macadamia nuts on the BBQ for 5-8 min, tossing the nuts to avoid any burning. (I am without a kitchen right now, but you can toast the nuts in a frying pan on the stove. Watch closely to not burn.)
In a medium bowl, combine the cubed watermelon, chopped herbs, butter lettuce, lime juice, olive oil and the salt and pepper.
Let sit for 10 minutes to allow herbs and lime to infuse watermelon.
Toss gently.
Add toasted macadamia nuts, chunks of goat cheese and very lightly toss.
Plate salad on individual plates.
Add 3-4 apricot halves on top of watermelon salad.
Enjoy! (And don’t forget to comment and let me know what you think.)