Ingredients

Oolong infusion
1 large honeydew melon
600ml water
120g caster sugar
2 lemongrass sticks, bruised
and chopped
10ml lemon juice
1g vitamin C
2g Iron Buddha oolong tea
Sea arrowgrass
50g tender sea arrowgrass shoots
50ml Sweet Dressing ( see page 213 )
Melon
1 perfectly ripe Charentais melon
To assemble
8 coriander flowers

Method

Oolong infusion
1. Peel and deseed the melon.
2. Purée the flesh in a blender and
strain through a fine sieve; you will
need 500ml juice. 3. Bring the water
and sugar to the boil, remove from
the heat and add the lemongrass.
4. Cover with a lid and leave to cool.
5. Add the melon juice, lemon juice,
vitamin C and oolong tea, then leave
overnight in the fridge to infuse.
6. Pass through a fine sieve and store
on ice for 30 minutes before serving.
Sea arrowgrass
1. Blanch the sea arrowgrass in
rapidly boiling water for 30 seconds
or until wilted, then drain and
refresh in iced water. 2. Drain again,
then place in a vacuum bag with
the sweet dressing. Seal and leave
for 1 hour. Remove from the bag and
keep refrigerated until required.
If you don’t have a vacuum-pack
machine, simply marinate the
sea arrowgrass in the dressing for
an hour. ( If you have substituted
wheatgrass or coriander, there
is no need to blanch it, or to mix
it with the dressing. )
Melon
1. Cut the melon into 8 neat halfmoon
shapes, removing the skin
and seeds. 2. Place in a vacuum bag,
seal and leave for 20 minutes, until
translucent. Remove from the bag
and store in the fridge until required.
If you don’t have a vacuum-pack
machine, omit this step and simply
store the melon wedges in the fridge.
To assemble
1. Divide the sea arrowgrass shoots
between 8 bowls, then top with a
melon wedge and a coriander flower.
2. Pour in the chilled infusion.

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