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Watermelon tartar with smoked paprika
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Watermelon Tartar with Smoked Paprika, Orange Zest, and Marcona Almonds

Servings 6

Ingredients

  • 1 mini seedless watermelon washed and sliced into 1 inch rounds
  • 3 Tbsp extra-virgin olive oil divided
  • 1 tsp hot smoked Spanish paprika divided
  • 2 green onions finely sliced
  • 2 Tbsp sherry vinegar
  • 1 tsp crushed garlic
  • 1/2 cup quinoa
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 Tbsp Marcona almonds roughly chopped
  • 2 tsp orange zest for garnish

Instructions

  • Brush watermelon slices on both sides with 1 Tbsp olive oil and sprinkle with 1/2 tsp hot Spanish paprika. Place on hot grill for 2 minutes on each side. Remove to wire rack and allow to cool completely. Remove and discard rind; finely dice watermelon flesh and place in medium-sized bowl with green onions.
  • In small bowl or glass, combine sherry vinegar, 1 Tbsp olive oil, 1/2 tsp hot Spanish paprika, and garlic. Pour mixture over watermelon, stir to combine, seal, and refrigerate for minimum 2 hours.
  • Prepare quinoa according to package directions. Once cooked, fluff with a fork and mix in cumin, cinnamon, 1 Tbsp olive oil, and salt. Allow to cool completely and refrigerate.
  • To assemble, on a plate, place cookie cutter ring measuring approximately 2.5 inch. Fill halfway with quinoa, pressing it firmly into the ring. Add watermelon to top of ring. Finish with chopped Marcona almonds, and garnish with orange zest. Gently remove ring and repeat for a further 5 portions.