Watermelon Octopus Flatbread

Directions Print

1. On a heatproof surface place a ½ inch thick layer of the marshmallow topping. Season with salt. Torch until completely charred. Pull off top charred layer to use. Toss octopus in lemon zest, juice, salt, pepper, and 2 tablespoons olive oil. Grill and slice naan. Top with watermelon sauce, and sliced octopus. Top with affilla cress, flower petals (celebration mix), lemon juice, drizzle the remaining olive oil, and charred marshmallow topping.

Watermelon Sauce

Prep: 5min | Cook 10min | Yield: 9oz

1. Sweat the garlic and shallot over low heat in the olive oil until translucent. Add watermelon and reduce by about ¾th, until thick and the consistency of tomato sauce. Add 1 teaspoon fresh cracked black pepper and a few fresh basil leaves.