Recipe by Yotam Ottolenghi / Photo by Colin Campbell for The Guardian.

An extraordinary combination of sweet and savoury that makes the most refreshing supper starter on a warm summer night.


Serves 4

25g dried Wakame seaweed
25g dried Sea Spaghetti seaweed
½ small watermelon, peeled and cut into 0.5cm-thick wedges
1 tsp sesame seeds (white, black or a mixture of both)

For the dressingYotam_Ottolenghi
2 tsp honey
1 tsp rice-wine vinegar
2½ tbsp mirin
1 tsp Dijon mustard
2 tsp soy sauce
2 tbsp tahini paste
2 tbsp groundnut oil


Soak Wakame & Sea Spaghetti separately in tepid water; wakame will re-hydrate within 3-5 minutes but Sea Spaghetti will take 20-30 minutes. Alternatively, Sea Spaghetti can be simmered for 10 minutes for rapid reconstitution.
See * if using fresh seaweed.

Drain soaking juices (they can be used in soups or stews as they are full of nutrients).
Put all the ingredients for the dressing in a bowl and whisk until well combined.

To serve, lay three slightly overlapping wedges of watermelon on each plate. Put some sea spaghetti and wakame on top, making sure the watermelon underneath is still visible, and pour over the dressing. Sprinkle with sesame seeds and serve at once.

* Rinse the wakame and sea spaghetti separately, and put each in a separate small saucepan. Cover both with cold water, bring to a boil, turn down to a simmer and cook for 10 minutes, until al dente (the sea spaghetti may take a minute or two longer). Drain, pat dry, cut the wakame into 2-3cm slices and set aside.