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In a small saucepot simmer the rice wine vinegar, sugar, coriander and thyme over medium heat until slightly bubbling. Stir to incorporate. Once simmering, remove from heat and pour the mixture over the onion layers. Allow to sit out for about 1 hour and then chill until needed.
Fill a small bowl with ice water and thinly shave the radishes and place directly in the ice water to keep them fresh until ready to serve.
Cut the watermelon into bite-size pieces and then season with salt, pepper and lemon oil.
Neatly arrange the shaved radish, pickled pearl onion and basil on the plate so that each bite should include a radish slice, pickled pearl onion and basil.