Slice of sauteed watermelon, lobster tails, roasted leek-hearts, squid ink paste with green pistachio powder
Recipe by Nuno Mendes

Ingredients for 4 people:

Squid ink Paste:
2 tbsp olive oil
2 shallots cut julienne
1 yellow onion cut julienne
1 head of fennel cut julienne
2 pears peeled and chopped
1 garlic clove minced
1 tsp of fresh ginger chopped
2 sticks of lemongrass peeled, bruised and chopped
4 lime leaves whole
1 thai red chilli chopped
2 tbsp squid ink
2 limes juiced
Salt to taste.

In a large pot add olive oil and sweat the first 10 ingredients together until they are very soft and fragrant. Add squid ink and cook for another 10 min until the paste is thick and emulsified. Puree this mix in a blender and pass it through a fine strainer. Adjust the seasoning with salt and limejuice. Reserve for plating at room temperature.

Burnt Leek Hearts:
4 whole leeks soaked and cleaned in water then drained, dried and trimmed.
Maldon salt
Extra virgin olive oil

Burn the leeks in a solid top over low heat turning gently to achieve a uniform burning all around. This should take at least 1.5 hours.
Once the leeks are burnt, transfer them to a container and cover them with foil for 30 min. until they sweat. Remove the burnt outer layers to expose the soft and juicy hearts. Season these with Maldon salt and extra virgin olive oil and reserve at room temperature until plating.

Watermelon filet:
4 pieces of watermelon from the centre cut 5cm x 10 cm x 3cm
Maldon salt
White pepper, ground
Olive oil for cooking

Season the pieces of watermelon and sear on all sides in a non-stick pan with a small amount of olive oil. Cook just before plating and maintain hot.

Langoustine tails:
8 langoustine tails peeled with the vain removed
Maldon salt
Togarashi pepper mix
Extra virgin olive oil

Season the langoustine tails with Maldon salt and togarashi and sear in a non-stick pan over high heat with a small drizzle of olive oil. They must be very pink in the centre. Do this, as you are ready to plate so that the langoustines don't overcook

Other garnishes:
Toasted green pistachios chopped into a powder
Garlic oil powder
Rocket sprouts
Maldon salt

To finish:
In a large flat slightly heated plate spoon 1 large tbsp of squid ink paste, place the filet of seared watermelon on top place the 2 tails of langoustine on top and garnish with the leek hearts, the rocket sprouts, the garlic oil powder and the green pistachios. Sprinkle with the Maldon salt and serve while it is hot.

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