Seared watermelon salad
Seared watermelon I hear you say? That's what I thought too, before I tried it. This salad not only light and refreshing, but the extra element of searing the watermelon gives a depth and richness of flavour, intensifying all the other bits and bobs in this perfect little summer dish.
This recipe was adapted from another recipe I spied on my friend Lee Tillghman, who is doing very cool things with food in LA. I changed up her liquid aminos for tamari and left out the honey, as I find the watermelon sweet enough.
As they say, don't 'diss it til you try it, so give this one a go. I hope you'll be pleasantly surprised!
About 1/4 of a large watermelon, rind removed, cut into 2cm pieces
1/2 cup of rice wine vinegar
1/4 cup of sesame oil
3 tablespoons of tamari
2 tablespoons of fresh lime juice
2 tablespoons of tahini
2 spring onions, thinly slices
1 cup of coriander leavers
1/2 avocado, sliced
Place watermelon in a bowl or large ziplock bag and refrigerate. Puree the rice wine vinegar, sesame oil, tamari, lime juice, and tahini in a blender until smooth. Pour over the watermelon and chill for at least 4 hours, ideally a day.
Heat a large fry pan over medium heat. Remove the watermelon from the marinade and set the marinade aside. Cook the watermelon, tossing often, until lightly caramelised and dried out (around 6 - 8 minutes).
Bring the reserved marinade to the boil in a small saucepan. Reduce the heat and summer until thickened to the consistency of heavy cream, around 12 - 15 minutes.
Chill the watermelon and sauce separately for at least an hour.
To serve, toss the watermelon with the sauce, taste and season with salt. Top with the spring onions and coriander and avocado.
To save time, both the watermelon and sauce can be made 12 hours in advance. Keep chilled in the fridge.
Vegan | Paleo | Vegetarian | Gluten-free