Marinating and baking the watermelon gives it tuna-like texture.


Method:

• Heat your oven to 180°C.

• Slice off theskin from the watermelon and cut the flesh into slices about 2 - 3cm thick or into 2 – 3cm cubes, Cut the slices into smaller rectangles.

• Prepare the marinade by blending all the ingredients together in a food processor or high-speed blender.

• Pour half the marinade on the watermelon and mix to coat.

• Line a baking tray with baking parchment and place the slices on the tray in a single layer.

• Bake the watermelon for 45 minutes. Turn the slices midway.

• Once the watermelon has cooked, place the slices in a large bowl with the remaining marinade. Stir well to coat the slices, cover and refrigerate for at least a day.

• To serve the salad, combine the salad ingredients in a large bowl or on a platter. Top with the watermelon ‘tuna’ slices.

• Cut the seaweed sheet into thin strips and scatter over the salad with the the seeds.
  
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