Roasted Watermelon With Cinnamon Caramel, Chilled Lime Yogurt Cream

Ingredients

• 1 piece whole watermelon (small, about 1.5 kg)
• 2 tsp ground cinnamon
• 1 piece cinnamon stick
• 60 g whole cane sugar
• 2 tbsp liquid acacia honey
• 30 g unsalted butter
• 2 pieces organic lime
• 250 g whole-milk Greek yogurt
• 40 g hulled pumpkin seeds
• 1 tbsp neutral oil
• to taste fleur de sel
• 8 leaves fresh mint leaves

Method

1. Preheat the oven to 230 °C on convection with the rack at the top of the oven, or prepare a very hot grill.
2. Cut the watermelon into four large triangular slices 3 to 4 cm thick, remove the rind and visible seeds, then carefully blot the flesh with paper towels: this is the key step, the surface must be dry to caramelize.
3. Mix the ground cinnamon with half of the cane sugar and sprinkle it on both sides of the watermelon slices.
4. Brush the slices with neutral oil and roast them for 20 to 25 minutes, flipping halfway through, until the edges are dark brown and slightly caramelized. Meanwhile, prepare the chilled lime yogurt cream (see prepared component).
5. Dry-toast the pumpkin seeds in a skillet until they crackle, then set aside.
6. In the same skillet, melt the butter with the remaining cane sugar, the honey, the cinnamon stick, and the remaining lime juice. Let bubble for 2 to 3 minutes until a syrupy caramel forms, then remove the stick.
7. When the watermelon is well roasted, pass it through the skillet of hot caramel for one minute to coat both sides.
8. To plate: spread a large spoonful of chilled yogurt cream on the bottom of each cold plate, top with a hot slice of watermelon coated in cinnamon caramel, and scatter with pumpkin seeds, chopped mint leaves, and a pinch of fleur de sel.
9. Serve immediately to preserve the hot-cold contrast.

Nutrition

Per serving

Energy

236.2 kcal

Protein

3.36 g

Carbohydrate

30.12 g

Fat

11.38 g

Fibre

2.97 g

Calcium

63.12 mg

Iron

0.5 mg

Magnesium

14.72 mg