Recipe: Vegan watermelon 'tuna' salad - The Jewish Chronicle

Ingredients

• ½ medium watermelon
• 2 tbsp wine vinegar
• 6 tbsp soy sauce
• 2 tbsp tahini
• Juice of ½ lime
• 2 tsp salt
• 2tbsp sesame oil
• 2 spring onions
• 1 tbsp sriracha sauce
• 1 clove garlic
• 1 tsp chilli flakes
• <strong>To serve:</strong>
• 180g salad leaves (approx)
• 100g edamame beans
• 5 radishes, in a variety of colours if you can find them, thinly sliced
• Handful of micro greens /edible flowers (optional)
• 3 spring onions, sliced thinly
• 1 tbsp of sesame seeds
• 1 sheet of seaweed