SESAME AND-SOY WATERMELON POKÉ

Marinating and searing the watermelon concentrates its flavour and primes it for this savoury treatment. SERVES 6

1.4kg seedless watermelon, rind removed, cut into 2.5cm pieces 1/2 cup unseasoned rice vinegar 1/4 cup toasted sesame oil 3T soy sauce

2T fresh lime juice

2T tahini

1T agave nectar

1T ume plum vinegar (optional) kosher salt

2 spring onions, white and pale

green parts, thinly sliced

1 cup coriander leaves with

tender stems

Cook’s note Ume plum vinegar can be found at Japanese markets, natural foods stores and some supermarkets.

1. Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar and plum vinegar in a blender until smooth.

Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day. 2. Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often,

until lightly caramelised and dried out, 6 to 8 minutes.

3. Meanwhile, bring reserved marinade to a boil in a small saucepan. reduce heat; simmer until thickened to the consistency of heavy cream, 12 to 15 minutes.

4. Chill watermelon and sauce separately at least 1 hour. 5. To serve, toss watermelon with sauce; taste and season with salt as needed. Top with spring onions and coriander.

Do ahead Watermelon and sauce can be made 12 hours ahead. Keep chilled.