Spicy ‘Tuna’ Watermelon Tostadas (VG) from Broke Vegan

Serves 6

1 small watermelon (about 1.25 kg / 21/2lb), peeled

3 tablespoons soy sauce

Finely grated zest and juice of 1 lime

2 tablespoons finely chopped pickled jalapeños

2 tablespoons sriracha or other hot sauce

Flavourless oil, to deep-fry

1 quantity Taco Night Tortillas (see page 98 of Broke Vegan, or buy your own)

Salt

To serve

1 quantity Avocado Crema (optional, see page 114 of Broke Vegan)

Shredded lettuce

Spring onions, finely sliced

Small handful of coriander, roughly chopped

1 lime, cut into wedges

Preheat the oven to 200°C (400°F), Gas Mark 6. Roast the watermelon on a large baking tray for 2 hours until shrunken slightly, charred and softened. Leave to cool, then slice, cube and transfer to a bowl with any roasting juices from the baking tray.

Add the soy sauce, lime zest and juice, pickled jalapeños and hot sauce to the bowl and leave to marinate for 1 hour.

Heat 1 cm (½inch) of oil in a large frying pan. Fry the tortillas for 1 minute on each side until crisp and golden. Drain on kitchen paper and season with salt.

Top each tostada with the spicy watermelon cubes, avocado crema, if using, shredded lettuce, spring onions, coriander and lime wedges.