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Vegan watermelon steaks
25 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 280
  • Fat about 17g
  • Carbohydrates about 24g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 0.5 tbsp mustard
  • 4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 5 g dried porcini mushrooms, finely ground
  • 2 garlic clove, squeezed
  • 1 tsp salt
  • 1 baby watermelon peeled, halved, cut into approx. 3 cm slices
  • a little pepper
To bake
  • 2 sprigs rosemary, finely chopped
To serve
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 250 g cherry tomatoes, cut in half
  • a little sea salt
  • 40 g pine nuts, roasted
  • 100 g rocket
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And that's how it's done
And that's how it's done
Mix the mustard with all the other ingredients up to and including the pepper, set aside 2 tbsp. Brush the slices of watermelon with the remaining marinade, place on a baking tray lined with baking paper.
To bake
Approx. 1 hr. 15 mins. in the centre of an oven preheated to 180°C. Remove, mix the rosemary into the reserved marinade, coat the watermelon with the mixture.
Charcoal/gas/electric grill
With the lid down, grill the watermelon steaks over/on a high heat (approx. 250°C) for approx. 5 mins. on each side.
To serve
Combine the balsamic and oil, season. Plate up the tomatoes and rocket, drizzle with the dressing, sprinkle with the pine nuts. Cut open the watermelon steaks, season with salt, serve with the salad.