- 4
Ingredients
- For the watermelon rectangles:
- 2.2 lb watermelon, seedless
- For the tomato cubes:
- 4 4-oz firm, ripe tomatoes
- For the diced pistachio:
- 2 oz green pistachio, shelled
- For the vinegar reduction:
- 1/2 cup cabernet sauvignon vinegar
- 1 tbsp glucose
- To finish:
- 1/2 cup Virgin olive oil
- 32 fresh basil leaves
- Maldon salt
Preparation
Step 1
For the watermelon rectangles:
1. Peel the watermelon and cut 4 rectangles, which should be 2/3" thick and 4" long, from the most compact part of the flesh.
For the tomato cubes:
1. Make 2 slashes in the form on a cross on the bottom of the tomato.
2. Use a skewer to remove the base of the stalk of the tomato.
3. Plunge into boiling water for 15 seconds.
4. Use a slotted spoon to remove it and then cool it in iced water.
5. Peel, cut into quarters and remove the seeds.
6. Cut the tomato into ½" x ½" cubes. Place in a sieve and leave on one side.
For the diced pistachio:
1. Dry on a baking tray at 300ºF for 10 minutes.
2. Leave to cool and roughly dice.
For the vinegar reduction:
1. Reduce the vinegar with the glucose.
2. Reduce the mixture over a gentle heat until you have a thick sauce with the consistency of liquid caramel. Strain and put in a baster.
Final Steps & Preparation:
1. Seal the watermelon and cook over a low grill on both sides for 5 minutes. Remove and leave to rest on a rack for 5 minutes.
2. Dress the tomato with the virgin olive oil and season with salt.
3. Arrange the tomato cubes, the diced pistachios and the fresh basil leaves on top of the hot watermelon.
4. Place the watermelon in the center of the dish and drizzle the vinegar reduction in a zigzag over it.
5. Finish by drizzling a circle of virgin olive oil and Maldon salt over the tomato.