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Watermelon Tartar with Smoked Paprika, Orange Zest, and Marcona Almonds
Serves 6
This elegant appetizer is refreshing and surprisingly toothsome. A quick time on the grill and a bit of hot Spanish paprika give watermelon a hint of smoky flavour. The simple, yet elegant presentation brings a special feel to the evening.
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Ingredients
- 1 mini seedless watermelon, washed and sliced into 1 inch (2.5 cm) rounds
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 1 tsp (5 mL) hot smoked Spanish paprika, divided
- 2 green onions, finely sliced
- 2 Tbsp (30 mL) sherry vinegar
- 1 tsp (5 mL) crushed garlic
- 1/2 cup (125 mL) quinoa
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 2 Tbsp (30 mL) Marcona almonds, roughly chopped
- 2 tsp (10 mL) orange zest, for garnish
Directions
01
Brush watermelon slices on both sides with 1 Tbsp (15 mL) olive oil and sprinkle with 1/2 tsp (2 mL) 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.
02
In small bowl or glass, combine sherry vinegar, 1 Tbsp (15 mL) olive oil, 1/2 tsp (2 mL) hot Spanish paprika, and garlic. Pour mixture over watermelon, stir to combine, seal, and refrigerate for minimum 2 hours.
03
Prepare quinoa according to package directions. Once cooked, fluff with a fork and mix in cumin, cinnamon, 1 Tbsp (15 mL) olive oil, and salt. Allow to cool completely and refrigerate.
04
To assemble, on a plate, place cookie cutter ring measuring approximately 2.5 inch (6.5 cm). 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.
