Watermelon Noodle Poke Bowl

Serves 1 portion


2 cups watermelon, peeled and cubed
sprinkle sea salt flakes
200ml Barker’s Professional Ceviche Dressing
175g spiralised butternut noodles, cooked
3 beefsteak tomatoes, cubed
sprinkle sea salt flakes
handful baby spinach leaves
handful mung bean sprouts
2 stems celery and heart leaves, shaved and washed
1 corn cob, cooked, charred and shaved
4 Tbsp toasted, smashed flaxseeds
4 calendula or marigold petals


In a mixing bowl, add the watermelon, salt and Barker’s Professional Ceviche Dressing. Marinate for 30 minutes.

Drain a little of the marinade into the warm vegetable noodles and using a fork, twist into a nest to one side of a bowl.

Season the tomatoes with salt then mound next to the noodles.

Follow up with the baby spinach, watermelon, mung bean sprouts, shaved celery and corn.

Dress the dish with a little of the marinade from the watermelon, then scatter over the flaxseeds and flower petals.

watermelon noodle poke bowl

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