Courtesy of Chef Josh Horrigan (thechefsacademy.com)
Serves 4

INGREDIENTS

• 4 (1-inch/2.5 cm) thick pieces seedless watermelon
• 8-10 fresh mint leaves

INSTRUCTIONS

1. Remove the rind from the watermelon and cut each piece into ‘steaks’ about 4 x 5 inches (5 x 12 cm) in size.
2. Press a mint or two leaf onto each of the melon steaks and put each one gently into separate small (quart/0.9 liter) cooking pouches.
3. Vacuum seal each pouch, using as much vacuum pressure as possible to draw the pouch tightly down around the melon. (Compression is what you’re after here.)
4. Refrigerate in the pouches until ready to serve.