Preparation and cooking time: 10 mins
15g pumpkin seeds
Quarter of a medium sized watermelon
Quarter of a medium cucumber
200g feta cheese
Half bunch of mint leaves, roughly chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1. Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool.
2. Cut the watermelon and the cucumber into chunks and place in a bowl or on a large serving plate. Cut the Broccoli into bite-size pieces and add to the bowl/plate. Crumble over the feta cheese and sprinkle over the toasted pumpkin seeds and chopped mint.
3. In a separate bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Pour over the top of the salad and serve.