Hi guys,
This is one of my favourite summer transformations, and a fun vegan alternative that’s surprisingly simple to make.

After this process, the watermelon looks surprisingly close to raw tuna or even beef fillet. Slice it thinly for a carpaccio with olive oil, balsamic and herbs, or cut it sashimi-style and pair it with wasabi, ponzu and other Asian flavours.
Guests are always surprised when the plate arrives at the table, and even more surprised when they find out it’s actually watermelon.