Ingredients

2-3 Small Watermelons
1 tbs Sea Salt

Marinade

2 tsp Tahini
4 tbs Soy Sauce
2 tbs Balsamic Vinegar
Zest of a Lime
1 tbs Mushroom Powder
2 Jalapeno Peppers
2 cloves Garlic
1 tbs Tomato Paste
2 Scallions/Spring Onions
Handful Coriander/Cilantro
3 tbs Sesame Oil
Pinch Sea Salt

 

Method

Peel the watermelon & place them onto a lined baking tray. Sprinkle over the salt and then get the melons into the oven set at 200 degrees C for 90-120 minutes. Turn the melon over 2-3 times during cooking. If the melons start to colour turn the oven temperature down to about 160 degrees C.

See below video for detailed instructions. 

Whilst the melons are roasting, make your marinade. Add all the ingredients to a blender and blitz until super smooth.

Once the melon has been roasted the texture should have completely changed, it should be springy to touch. Score the melon lightly using your knife and spoon over half the marinade. Cover over the tray and leave the melon to marinade for at least 2-3 hours. Overnight would be ideal.

Cook your melon on the bbq and spoon over plenty of marinate whilst its grilling. You can always cook the melon in a non stick pan, just until nicely coloured.

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