for 4 person

Marinade

½ tbsp	mustard
4 tbsp	balsamic vinegar
2 tbsp	olive oil
5 g	dried porcini mushrooms, finely ground
2	garlic cloves, squeezed
1 tsp	salt
a little	pepper
1	baby watermelon peeled, halved, cut into approx. 3 cm slices

To bake

2 sprig

rosemary, finely chopped

To serve

2 tbsp	balsamic vinegar
2 tbsp	olive oil
	salt and pepper to taste
250 g	cherry tomatoes, cut in half
100 g	rocket
40 g	pine nuts, roasted
a little	sea salt

How it's done

Marinade

Mix the mustard with all the other ingredients up to and including the pepper, set aside 2 tbsp. Brush the slices of watermelon with the remaining marinade, place on a baking tray lined with baking paper.

To bake

Approx. 1 hr. 15 mins. in the centre of an oven preheated to 180°C. Remove, mix the rosemary into the reserved marinade, coat the watermelon with the mixture.

Charcoal/gas/electric grill

With the lid down, grill the watermelon steaks over/on a high heat (approx. 250°C) for approx. 5 mins. on each side.

To serve

Combine the balsamic and oil, season. Plate up the tomatoes and rocket, drizzle with the dressing, sprinkle with the pine nuts. Cut open the watermelon steaks, season with salt, serve with the salad.

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