INGREDIENTS (4 persons, starter):
1 kilo of watermelon
1 tablespoon of chives, finely chopped
2 tablespoons large pickle, chopped
2 tablespoons of good quality sushi vinegar
1 tablespoon of soy sauce, preferably Tomasu
2 tablespoons of olive oil
1 tablespoon of lime juice
4 tablespoons of vegan mayonnaise
1 tablespoon of mirin
1 handful of mixed salad leaves for garnish
1 Cut the watermelon into 1.5 cm thick slices. Cut off the skin and remove the seeds.
2 Place the melon pieces on a baking dish on baking paper and cook for 4 hours at 120 ºC. The pieces of melon have then become half as thick. Remove them from the oven and let cool. Keep in the fridge until ready to use.
3 Mix the finely chopped pickle with the shallot, chives, sushi vinegar, soy sauce, and olive oil. Season with a pinch of salt. Use the best sushi vinegar and soy sauce you can find, the differences in taste are great.
4 Remove the melon pieces from the refrigerator and cut them small. Take 80 to 100 grams of sliced melon per person and add it to the bowl of a pickle. Mix in a pinch of ground black pepper.
5 Make the soy dressing by mixing the mayonnaise with soy sauce and mirin.
6 Cut the avocado in half, remove the skin and stone, and cut the halves into very thin slices. Drizzle the sliced avocado with the lime juice.
7 Place a fan of avocado on each plate. Take an iron ring about 10 cm in diameter and fill it with the melon tartare. Push and remove the ring. Pour in the soy mayonnaise and garnish with some small lettuce leaves.