Total Time
25mins
Prep 15 mins
Cook 10 mins

A quick, easy and healthy salad that is perfect for BBQ's and picnics. If you cannot buy lemon scented olive oil try this quick alternative. 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.

Directions

  1. Place oil and pumpkin seeds in a cold frypan. Place over medium heat and cook, stirring occasionally, for 10 minutes, or until toasted. Season to taste with sea salt.
  2. Place in small bowl and set aside to cool.
  3. Slice watermelon into 1cm thick wedges and arrange on a serving plate.
  4. Crumble feta over watermelon and drizzle with lemon scented olive oil *SEE NOTE ABOVE*.
  5. Sprinkle with freshly cracked pepper if required. Serve.
Most Helpful

So simple and so delicious! This wonderful, yet unexpected, combination creates a great texture. I made it with sunflower seeds (had them on hand) and the 'homemade' version of lemon-scented oil. A complete success.

Leggy Peggy October 26, 2007

Cool and delicious. This was such a refreshingly tasty salad. Perfect for a hot summer day.

iris5555 July 20, 2008

I had to change the recipe a little because I forgot I ate all the pumpkin seeds, so I used pistachio nuts instead. I also used extra virgin olive oil with a squeeze of fresh lemon. I served this for guest just as a snack and everyone enjoyed it on this humid day. I can't eat watermelon because it doesn't digest properly but I did sample the recipe and it was yummy and my guest all said it was very refreshing. Thank you darang61 for another great recipe

Chef floWer January 18, 2008