Sesame-and-Soy Watermelon Poké

Ingredients for Sesame-and-Soy Watermelon Poké

• 1.4kg seedless watermelon, rind removed, cut into 1-inch pieces

• 120ml unseasoned rice vinegar

• 60ml toasted sesame oil

• 45ml soy sauce

• 2 tablespoons fresh lime juice

• 2 tablespoons tahini

• 1 tablespoon agave nectar

• 1 tablespoon ume plum vinegar (optional)

• Kosher salt

• 2 spring onions, white and pale-green parts, thinly sliced

• 1 cup coriander leaves with tender stems

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.

Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

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

Chill watermelon and sauce separately at least 1 hour.

To serve, toss watermelon with sauce; taste and season with salt as needed. Top with spring onions and coriander.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.