Watermelon and feta salad

What makes watermelon even better? Adding pumpkin seeds and feta!

• 2 teaspoons olive oil
• 1/2 cup pumpkin seeds
• 1/4 teaspoon sea salt
• 2.4kg (1/2 small) seedless watermelon, peeled, quartered
• 100g feta cheese
• 1/4 cup lemon-scented extra-virgin olive oil (see note)

Energy 1411kJ	Fat saturated 6.00g
Fat Total 22.00g	Carbohydrate sugars 26.00g
Carbohydrate Total 27.00g	Dietary Fibre g
Protein 7.00g	Cholesterol mg
Sodium 290.12mg

All nutrition values are per serve.

1. Step 1

   Place oil and pumpkin seeds in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until toasted. Season with sea salt and transfer to a bowl. Set aside to cool.

2. Step 2

   Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.

3. Step 3

   Crumble feta over watermelon. Drizzle with lemon-scented oil. Sprinkle with pumpkin seeds. Season with cracked black pepper. Serve. Note

Alternatively, you could combine finely grated rind of 1 lemon and 1/4 cup extra-virgin olive oil in a screw-top jar. Secure lid and shake well.