Jamie Oliver's Watermelon Salad
Over a year ago
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Ingredients
- A large handful of pumpkin seeds
- A large handful of sunflower seeds
- Olive oil
- Sea salt
- Freshly ground black pepper
- Chilli powder
- ½ a small watermelon
- 150g (5½oz) sheep's cheese or hard goat's cheese
- A small bunch of fresh mint. leaves picked
- 3 spring onions. trimmed and finely sliced
- 2 limes
- limes
- Extra virgin olive oil
- Optional: 1 Scotch bonnet or other interesting chilli. deseeded and finely sliced
Accompaniment
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Description
Feel free to add watercress, rocket or other nice leaves to this salad
Method
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1
Put a frying pan on a medium heat and add your pumpkin and sunflower seeds with a little drizzle of olive oil, a good pinch of salt and pepper and a pinch of chilli powder.
Toss and fry for a few minutes. Don't stand directly over the pan, though, as the seeds can sometimes pop up quite high.
Once the seeds are lightly coloured and nicely toasted, take the pan off the heat and put to one side.
Remove the skin and as many seeds as possible from your watermelon half, then chop the flesh up into chunks. Cut your cheese into similar chunks. Put the watermelon into a bowl with most of your mint leaves and all your spring onions.
Squeeze over the juice of your limes, drizzle over a good lug of extra virgin olive oil, add a good pinch of salt and pepper and toss everything together.
Arrange your dressed watermelon mixture on a platter or board, or divide between plates, add the chunks of cheese and scatter over your toasted seeds.
Finish with a sprinkle of sliced fresh chilli, if using, and your remaining mint leaves.
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