Back at the beginning of the year, when 2020 seemed like any other, restaurants and cafes around the UK came up with some weird and wonderful menu additions to celebrate veganuary.
One I read about, but never got round to trying, was Wagamama's seared watermelon steak. It received lots of positive reviews and the negatives generally only referenced the price - which to be fair was pretty top end for a slice of fruit!
Watermelon is one of the few foods I find still to be reasonably seasonal. My local supermarket got some in a couple of weeks ago and the beautiful weather ensured they were gone in no time!
After making my favourite salad with olives and vegan feta, I decided to give seared watermelon a try. It's absolutely delicious. It firms up slightly in the heat of the pan, and whilst it's not fooling anyone as a tuna steak substitute, it's tasty in its own right.
Two thick squares of watermelon
1 clove of crushed garlic
Finely chopped ginger
1 tsp tamari sauce
1 tsp olive oil
1 tsp maple syrup
Juice of half a lemon
Salt & pepper to season
Heat a teaspoon of olive oil in a frying pan over a medium flame
Slice two large watermelon squares and use a clean tea towel to pat off any excess moisture. If the watermelon is very watery when it's placed in the pan, the water and oil will create lots of hot spatter, so be careful when you place the 'steaks' in the pan
Stir the tamari, olive oil, lemon and maple syrup together. Add the ginger and garlic and brush over the watermelon. Turn and do the same on the other side. Then carefully, using a fish slice, lift the 'steaks' into the pan
Sear one side - it really won't take long, turn the heat down and do the same on the other. The steaks should turn slightly blackened and sticky, but be careful not to burn them
Season with salt and pepper. I served mine with fresh salad, vegan feta and avocado. You might prefer rice and green beans or sweet potato chips instead