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For the Ginger Sesame Soy Sauce:

  • Lemon zest 7 g
  • 30 g Fresh ginger (peeled & grated)
  • Honey 15 ml
  • Lemon juice (freshly squeezed) 15 ml
  • 60 ml Unseasoned (Brown) rice vinegar
  • Extra virgin olive oil 30 ml
  • Sesame oil 30 ml

For the Watermelon Poké:

  • 1.4 kg Watermelon (deseeded)
  • 750 g Beetroot leaves (washed & roughly chopped)
  • 750 g (3 cups) Amaranth leaves
  • 300 g Cowpeas (cooked)
  • 600 g Avocado (peeled & sliced)
  • 2 Spring onions (finely sliced)
  • Sesame seeds (toasted) 10 g
  1. For the Ginger Sesame Soy Sauce:

    • Combine the lemon zest, ginger, honey and cayenne in a food processor and process until smooth. Add the lemon juice, rice vinegar, and soy sauce, and pulse to combine. With the machine running, drizzle in the oils.
  2. For the Watermelon Poké:

    • Cut the watermelon into cubes that are 1 x 1 cm. Transfer to a large bowl or container. Pour the sauce over the top of the watermelon and gently toss. Refrigerate for a few hours, or overnight.
    • Place the cooked cowpeas into a serving bowl, next to it using a slotted spoon to transfer the watermelon poké, shaking off extra sauce. Reserve any remaining sauce to use as seasoning (for a poké bowl, or to season the cowpeas).
    • Followed by the leaves & avocado. Sprinkle with sliced spring onions and toasted sesame seeds
  3. Chef's Tips:

    Replace cowpeas with chickpeas, lentils or butterbeans. Replace beetroot leaves with kale or lettuce or baby spinach.