Sunday 23 August
We bought a watermelon at Findlay Market a while ago, and though we ate some for a lunch of the classic watermelon and feta salad, even a small watermelon takes a lot of using to get used up.
So we decided to grill it as if it were a steak; teh intertubes described several ways of doing it, but we thought that the grill-pan would hold in the juices, and we wouldn't need to salt it, as opinions on that were divided.
In this case, the meat was chosen to suit the vegetable (fruit, actually): steak for steak. We got out a couple of thick swordfish steaks and marinated them for about 15 minutes with lemon juice, sumak, and dried thyme. The thyme burned a little on the grill pan, but the rest made it savory and moist.
We scraped the pan and, while the fish rested, grilled thick slabs of watermelon, as you see. It had a big, meaty flavor, less sweet on the outside, but holding its sugar on the inside. And you could put together a big circle out of watermelon wedges and swordfish wedges, which was almost conceptual art.