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Melon and avocado poke

This is refreshing and utterly summery. Unlike the British weather. (Here’s hoping the guys at the met office are right about that heat wave…) Poke (pronounced poke-keh) is a Hawaiian staple and can be found in many different guises, with chunks of tuna marinated in soy being the most popular and ubiquitous. This is a meat- and fish-free version and something I love eating whilst sat on my garden chair with the sun kissing my toes. It serves 4 as a starter, but I often eat the entire bowlful for lunch. Whatever you do, only attempt this if you can get your hands on seriously good melons.

Version 2

Melon & avocado poké with nori crisps

Serves 4 as a starter

Ingredients for the nori crisps

2 sheets nori

white sesame seeds

sesame oil

sea salt

 

Ingredients for the dressing

15ml (1 tablespoon) extra virgin olive oil

5ml (1 teaspoon) rice wine vinegar

5ml (1 teaspoon) toasted sesame oil

15ml (1 tablespoon) tamari

30ml (2 tablespoons) lemon juice

1/2 – 1 teaspoon raw honey

1 teaspoon each of white and black sesame seeds, plus more for garnish

pinch of dried chilli flakes (or to taste)

1 shallot, very finely chopped

1 large clove garlic, finely chopped

 

Ingredients for the poké

500g (3 1/2 cups) diced watermelon (or a mixture of melons)

2 ripe avocado, cut into small dice

large handful sugar snap peas, thinly sliced lengthways

1 spring onion, finely sliced

sea salt

 

Method

  1. For the nori crisps: Preheat the oven to 140°C (275°F). Line a large baking sheet with parchment paper and set aside. Place two sheets of nori, shiny side up, on a chopping board. Using a pastry brush, lightly brush one sheet with water, then press the other one firmly firmly on top to stick the two together.
  2. Now brush the uppermost sheet with sesame oil, sprinkle on some sea salt and sesame seeds, and using scissors or a sharp knife, cut the nori into thin strips.
  3. Arrange the strips in a single layer on the baking sheet and bake for 15 to 20 minutes or until they have turned crispy and dark green. Remove from the oven and allow to cool.
  4. For the dressing: Combine all the ingredients in a jar and give it a good shake. Taste and adjust seasoning.
  5. To serve: Gently toss together the melon and other poké ingredients with the dressing and serve immediately topped with nori crisps.

 

DSC_3376 Melon Poke 2

 

 



One response to “Melon and avocado poke”

  1. Imke says:

    Heerlik! Ims x

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