Grilled watermelon

• ½ watermelon
• ½  dl Shiso Purple vinegar
• ¼  cup beetroot juice
• ½ dl soy sauce
• ¼ dl sugar water
• ¼ dl grape seed oil
• 1 cup blackberries
• 1 cup blueberries
• 1 cup of raspberries
• 1 cup Melissa Cress
• 1 cup of Bean Blossom
• 1 cup Shiso Purple Leaves

• Peel the watermelon and cut it into pieces.
• Make a marinade of ¼ Shiso Purple vinegar, the beet juice and the soy sauce, mix it well with the watermelon and put it in the refrigerator for at least 6 hours under pressure or infuse it once in a vacuum machine.
• Marinate the fruit in the sugar water mixed with the remaining Shiso Purple vinegar.
• Grill the watermelon on the BBQ at 210°C until tender for about 10 minutes with the lid on.
• Dress the watermelon with Shiso Purple Leaves, the red fruit, the Melissa Cress and the Bean Blossom.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) en Eric Miete