Pressed Watermelon Carpaccio with Pistachio Dukkah and Cucumber

01

Ingredients

• 900 g seedless watermelon, rind removed
• 1 teaspoon fine sea salt, divided
• 1 tablespoon fresh lime juice
• 1 teaspoon maple syrup
• 1 English cucumber
• 60 g shelled unsalted pistachios, soaked in hot water for 30 minutes and drained
• 60 ml cold water, plus more as needed
• 1 tablespoon lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 30 g shelled unsalted pistachios, finely chopped
• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 1/4 teaspoon Aleppo pepper
• 20 fresh mint leaves
• 1 tablespoon finely sliced mint
• Freshly ground black pepper

02

Prepare the dish

1. Cut the watermelon into twelve neat rectangles about 8 cm long, 3 cm wide and 1 cm thick. Arrange between two parchment-lined trays, top with a light cutting board and refrigerate under gentle pressure for 25 minutes.
2. Whisk 1/4 teaspoon salt, lime juice and maple syrup. Uncover the watermelon, brush both sides with the mixture and chill until plating.
3. Use a vegetable peeler to shave the cucumber lengthwise into thin ribbons. Stop at the watery seed core. Toss the ribbons with a pinch of salt and set on a towel for 10 minutes.
4. Blend the soaked 60 g pistachios, cold water, lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt until completely smooth. Add water 1 teaspoon at a time only if needed for a pipeable cream. Transfer to a small piping bag.
5. Toast the coriander and cumin seeds in a dry pan over medium heat for 90 seconds. Crush coarsely, then combine with the chopped 30 g pistachios, sesame, Aleppo pepper and a pinch of salt.
6. Blend the mint leaves with the remaining 2 tablespoons olive oil for 30 seconds. Let stand for 5 minutes, then strain through a fine sieve.
7. Pat the cucumber ribbons and watermelon dry. Keep every component chilled until plating.