Watermelon Sashimi with Pickled Grapes

This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree!

Servings: 4

Ease of Preparation: Medium

Ingredients

• Watermelon Sashimi:

  • 1 watermelon, peeled and sliced into thin planks
  • 1 tablespoon (15 ml) ouzo
  • 4 basil leaves

• Pickled Grapes:

  • 1 cup (240 ml) water
  • ¾ cup (180 ml) champagne vinegar
  • ¼ cup (60 ml) salt
  • ¼ cup (60 ml) sugar
  • 2 star anise
  • ½ stick cinnamon
  • 1 teaspoon (5 ml) mustard seed
  • 1 bunch red grapes, halved

• To Finish:

  • 1 cup (240 ml) toasted pine nuts
  • 6 ounces (170 g) feta cheese, drained and crumbled
  • ¼ cup (60 ml) good quality olive oil
  • Micro basil leaves, for garnish

Method

• For the Watermelon Sashimi:

  • Place the watermelon planks in a vacuum seal bag. Drizzle the ouzo overtop and lay the basil leaves on the planks. Seal on high to compress.
  • Refrigerate for 45 minutes to 1 hour to allow the flavours to penetrate.

• For the Pickled Grapes:

  • In a saucepan over medium heat, combine the water, vinegar, salt, and sugar. Stir to dissolve the salt and sugar and allow the mixture to come to a simmer.
  • Meanwhile, on a square of cheesecloth, combine the star anise, cinnamon, and mustard seeds. Tie the cheesecloth together into a bundle using kitchen twine.
  • Place the grapes in a non-reactive, heatproof jar. Nestle the cheesecloth bundle on top of the grapes.
  • Pour the simmering pickling liquid overtop the of the grapes and spices. Allow the mixture to come to room temperature before refrigerating until needed.

• To Finish:

  • Remove the watermelon from the vacuum bag, discard the basil leaves, and pat the watermelon planks dry. Place the planks in the centre of a serving plate.
  • Strain the grapes out of the pickling liquid and scatter them on both sides of the watermelon.
  • Sprinkle the pine nuts and feta overtop of the melon. Drizzle everything with olive oil. Garnish with micro basil and serve immediately.