This recipe is part of the One BIG Recipe: Gourmet Fusion Soiree! [1]
Servings: 4
Ease of Preparation: Medium
Ingredients
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Watermelon Sashimi:
- 1 watermelon, peeled and sliced into thin planks
- 1 tablespoon (15 ml) ouzo
- 4 basil leaves
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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
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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
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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.
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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.
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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.