This recipe also works well with Galia or Honeydew melon if watermelon is not in season. You can pare it down to the essential contrasts and serve no more than a plate of chunky watermelon sprinkled with feta and toasted pumpkin seeds that gets drizzled with lime juice at the last minute. Once made, I promise you that it will become a regular favourite on your summer table.


  • 2 tblsp pumpkin seeds
  • 1 tblsp green peppercorns, rinsed and drained if in brine
  • 1kg (2¼lb) watermelon
  • 120g (4½oz) feta cheese
  • Handful of fresh flat-leaf parsley leaves
  • Small handful of fresh mint leaves
  • Finely grated rind and juice of 2 limes
  • 2 tblsp olive oil


  1. Preheat the oven to 180°C (350°F/gas mark 4). Toast the pumpkin seeds in a small baking dish for 5-6 minutes, until lightly coloured.
  2. Crack the peppercorns gently between your fingers or with the flat of a knife.
  3. Deseed the watermelon and cut the flesh into medium-sized chunks (discard the rind).
  4. Chop the feta into small cubes and place in a bowl with the watermelon, herbs and the pumpkin seeds. Add the lime rind and juice with the olive oil and toss gently to combine.
  5. Pile a mound of the watermelon and feta salad onto plates.
  6. Scatter over the green peppercorns and serve chilled or at room temperature.