Salad of Watermelon, Feta & Toasted Pumpkin Seeds

10:00 pm on 12 March 2005

(Serves 6 as a starter)

Ingredients Salad

  • 1 C pumpkin seeds
  • 1 tbsp olive oil
  • ½ watermelon
  • 1.5 kg goats feta
  • crushed black pepper
  • a few basil leaves

Ingredients Ponzu Dressing

  • 3 tbsp extra virgin olive oil
  • juice of 3 juicy lemons
  • 3 tbsp light soya sauce


Preheat the oven to 180ºC.

Mix the pumpkin seeds with the tablespoon of olive oil, spread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Do not burn.

Cut the watermelon into chunks and peel it. If you have time, remove the seeds.

Slice or crumble the feta over the watermelon, sprinkle with the toasted seeds, crushed pepper and basil leaves.

Mix the olive oil, lemon juice and soya sauce together and pour over the salad.

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