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Cut watermelon in half and remove skin. Slice into 3cm slices. Place in a cryvac bag and pour beetroot juice into bag. Vacuum seal on full vacuum.
Take melon out of the bag and cut a rectangle the same size as the mojama slice then place on kitchen paper to drain. Place mojama on the melon.
Pipe two small amounts of crème fraiche at each end of the mojama. Place an almond on each crème fraiche. Drizzle a small amount of green mojo on the mojama and top with a shoot.
Puree ingredients together until smooth.
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