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Watermelon sashimi
Serves 6
Easy
Prep:
Cook:
plus cooling
Create a starter or snack that everyone can enjoy, a vegan take on sashimi where roasted watermelon is served like traditional raw tuna
Skip to ingredients
- 1 watermelonpeeled
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 2 tbsp mixed sesame seeds
For the dipping sauce
- 4 tbsp soy sauce
- 1 tsp sriracha
- 1 tsp sesame oil
Nutrition: per serving
- kcal177
- fat5glow
- saturates1g
- carbs28g
- sugars28g
- fibre3g
- protein3g
- salt1.8g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Halve the watermelon, then cut into ½cm- or 1cm-thick slices. Arrange the slices in a deep baking dish, slightly overlapping. Pour over the soy sauce, vinegar and oil, and toss to coat. Bake for 40 mins until the watermelon is soft, then leave to cool completely.
step 2
Mix the dipping sauce ingredients together, then tip into a small bowl. Once the watermelon has cooled, arrange on a serving plate, sprinkle over the sesame seeds and serve with the dipping sauce on the side.
