1kg/2lbs 4oz watermelon, in medium-sized chunks, peeled
2 tablespoons pumpkin seeds
1 tablespoon freeze-dried green or regular peppercorns
120g /41⁄2 oz feta cheese
2 limes, rind and juice
30ml/2 tablespoons olive oil
Method
Toast the pumpkin seeds in an oven until lightly coloured. Crack the peppercorns gently between your fingers or with the flat of a knife. Chop the feta into small cubes and place in a bowl with the watermelon and the pumpkin seeds. Add lime rind and juice and olive oil to the bowl, and toss gently. Pile a mound of the salad onto four plates. Scatter some peppercorns over each mound. Squeeze a little more lime juice over, if desired. Serve chilled or at room temperature.
Chef’s Tip: This recipe also works with Gallia or Honeydew Melon
