- 4 seedless watermelon ‘steaks’ (rectangular pieces about 3 x 4 x 1.5 inches with rind removed)
- 1/2 cup cream sherry
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 4 tbs refined coconut oil, melted
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Preheat oven to 350 F. Mix together all but the watermelon and then pour over the watermelon in baking dish in arranged in single layer. Cover the watermelon with lightly oiled parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.
Garnish with:
- 1 ounce cashew bleu ‘cheese’
- 1 tablespoon crushed salted and roasted cashews
- 2 tablespoons black sesame seed tahini
- 1 tablespoon soaked chia seeds
- 1/2 cup assorted micro greens
- 1 tablespoon chive oil
