Ingredients
Serves: 4
Marinade
Salad
Dressing
Crust
Method
Advance prep (see tip)
- Preheat the oven to 170ºC and line a baking tray with baking paper.
- Slice the watermelon into 1-inch thick steaks, arrange them on the lined baking tray, sprinkle with salt, and bake for 1 hour or until tender.
- While the watermelon is baking, combine the marinade ingredients in a blender and blend until smooth.
- When ready, remove the watermelon steaks from the oven, add them to the marinade, allow to cool, then place in fridge to marinate for 2 hours.
Salad
- Slice the radishes, dice the avocado, and roughly chop the pistachios.
- In a food processor, blend together the herbs, lemon juice, zest, vinegar, olive oil, and salt.
- Arrange the salad greens on a platter, then layer on radishes, avocado, pistachios, and herbs. Drizzle with dressing, season to taste with more salt and pepper.
Crust
- Combine the flour and water in a bowl and mix together to create a batter. Pour out the panko crumbs onto a separate plate.
- Remove the watermelon slices from the marinade, and pat dry with paper towel.
- Take each watermelon slice and dip first in the flour and water mixture, then coat with panko crumbs.
- Heat vegetable oil in a pan over medium-high heat until hot, then gently fry the crumbed watermelon slices until golden, allowing 60-90 seconds to sear on each side.
- Allow the fried slices to rest for a few minutes before slicing to desired thickness, and serving with salad on the side.
Recipe by Bodhi Restaurant Bar for No Meat May.
TIP: It’s a good idea to do the advance prep in the morning, as the watermelon needs an hour to bake and approximately two hours to marinate.
