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Home > Our Recipes > Roasted watermelon

Roasted watermelon

Recipe by chef Matthew Ravenscroft Find the chef on his Instagram account: @thedirtyraven

4
'

Ingredients

  • 1 watermelon, rind taken off

  • ¼ cup soy sauce (62 ml)

  • 3 Tbsp of miso (15 ml)

  • ¼ cup olive oil (62 ml)

  • 2 Tbsp Maille Red Wine Vinegar (10 ml)

  • 2 Tbsp Maille Dijon Mustard (10 ml)

  • 1 Tbsp Maille Old Style Mustard (5 ml)

  • 3 cloves garlic

  • 2 Tbsp tomato paste (10 ml)

  • 1/2 onion, quartered

  • ¼ cup dried porcini mushrooms (57 g)

  • 1 Tbsp fresh thyme (15 ml)

  • ½ Tbsp of fresh rosemary (7 ½ ml)

  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F. Remove the rind from the watermelon completely (you can even pickle the rind for a little snack!) Line a baking tray with parchment.

  2. Salt watermelon entirely like you would a steak. Roast for 3 hours, turning every 30 minutes on each side.

  3. Remove from the oven, cross hatch the watermelon and brush half the marinade over the entire watermelon.

  4. Chill in the fridge for a minimum 3 hours (but best overnight).

  5. Once ready to serve, preheat your oven to 400°F. Bring your watermelon to room temperature & brush with remaining marinade. Roast for 30 minutes, rotating half way through. Serve with your fave sides and call it a day!