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2 tbsp sunflower seeds
800g (1lb 12oz) piece of watermelon, cut
into 1cm (1/2 inch) cubes (you should have 475g/ 1lb 1 oz flesh)
175g (6 oz) feta cheese, cut into 1 cm
(1/2 inch) cubes
75g (2.5 cups) watercress leaves
2 tbsp olive oil
1 tbsp lemon juice
2 tsp chopped oregano |
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Method :
Heat a small
frying pan over high heat. Add the sunflower seeds and, shaking the pan
continuously, dry-fry for 2 minutes, or until they are toasted and
lightly golden. Place the watermelon, feta and watercress leaves in a
large serving dish and toss gently to combine. Combine the olive oil,
lemon juice and chopped oregano in a small jug, and season to taste with
a little salt and freshly ground black pepper (don't add too much salt
as the feta is already quite salty). Pour the dressing over the salad
and toss together well. Scatter with the toasted sunflower seeds, and
serve.
Serves 4
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