Watermelon and feta salad

Ingredients (6 servings):

• 2 teaspoons olive oil
• ½ cup pumpkin seeds
• ¼ teaspoon sea salt
• 2.4kg (½ small) seedless watermelon, peeled, quartered
• 100g feta cheese
• ¼ cup extra-virgin olive oil

Method:

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.
2. Season with sea salt and transfer to a bowl. Set aside to cool.
3. Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.
4. Crumble feta over watermelon.
5. Drizzle with lemon-scented oil.
6. Sprinkle with pumpkin seeds.
7. Season with cracked black pepper.
8. Serve.