Watermelon, tomato and pumpkin seed salad.

A wonderful recipe I created while cooking at Charles Dowding’s this summer, its a take on a greek salad without feta.

For 6 People

Ingredients

large juicy tomato’s 6

1/2 red onion finely sliced

1/4 of a large watermelon

1 red pepper

1 handful of pumpkin seeds

1 handful of basil

1/2 lemon

3 tbsp of pitted kalamata olives

olive oil

balsamic or sherry vinegar

maldon sea salt

Recipe

Slice the red onion super fine, place it into a bowl and mix with a pinch salt until it starts to soften then add a splash of vinegar.

Now slice the tomatoes, watermelon and pepper into similar size cubes, place into a big mixing bowl.

Roughly slice the basil and olives and add into the big mixing bowl.

Toast the pumpkin seeds in a dry frying pan on a medium heat, season with salt.

Once toasted add the juice of 1/2 lemon and cook the juice off until the seeds are dry again.

Set the seeds to once side while you mix the salad.

Add the onions and the vinegar to the salad, season the salad with sea salt plenty of olive oil and extra vinegar.

Mix the salad really well serve with the toasted the pumpkin seeds and plenty of basil.