For the marinade

125ml rice vinegar

50ml sesame oil

50ml light soy

juice and zest 1 lime

30g tahini

15ml honey

1kg watermelon, cut into 35mm cubes

3 spring onions, sliced

250g crumbled feta

100g lightly chopped pistachios

handful rocket

half cucumber, deseeded, cut into half moons


1. Put the marinade ingredients in a sealable bag with the watermelon. Chill for at least 2 hours

2. Heat a pan and cook the watermelon (no marinade) for approx. 4 minutes to caramelize

3. Boil the marinade for approx. 10 minutes until thickened and reduced by half

4. Toss the watermelon with everything else, then top with reduced sauce.