Here we combine the breast of watermelon with the watermelon marinated shrimp and a few herbs, flowers and weeds from our garden. The spot prawns are prepared two ways: quickly torched and as a tartare. The torched spot prawn is garnished with spicy nasturtium flowers and the spot prawn tartare is dressed with the tomato-watermelon water, jalapeno and olive oil and then accented with small nasturtium leaves. The breast of watermelon is glazed with its pan juices and seasoned with smoked Maldon salt. Finally a few leaves of oxalis accent the slices with an herbal and slightly sour counterpoint.
