Watermelon Steaks with Pistachios and Micro Greens

Ingredients

• 1 watermelon
• 3 tomatos
• 1 tablespoon Sherry Vinegar
• 3 tablespoons Extra virgin olive oil
• salt Maldon, for garnish
• pistachios chopped, for garnish
• micro-greens for garnish
• 2 ounces Feta cheese or goat cheese
• sea salt to taste

Instructions

1. 1. Cut the ends off the watermelon. Slice off the white and green rind from each side to make a large rectangle or square. Cut the watermelon into four 2-inch-thick slices. Trim each slice into a 2-by-4-inch steak and set aside
2. 2. Cut a small x in the bottom of each tomato and prepare a bowl filled with ice water. Bring a small saucepan filled with water to a boil over high heat. Carefully drop the tomatoes into the water for 20 seconds. Using a slotted spoon, drain and submerge the tomatoes into the ice water. Peel and seed the tomatoes. Cut the flesh into 1/2-inch dice. Toss the diced tomato with the vinegar and 2 tablespoons of the olive oil and season with salt.
3. 3. Place the steaks on plates. Top each with a bit of the tomato mixture, the pistachios and the micro greens. Sprinkle pinches of cheese over the plate, season with Maldon salt and drizzle with remaining olive oil.
4. You can also sear the watermelon steaks on a hot pan for an extra special dish:
5. 4. In a skillet over medium heat, heat a tablespoon of olive oil. Add the watermelon steaks and cook for a few minutes on each side until caramelized around the edges.