This is a great combo because feta is salty and watermelon is juicy, so you have a bite of one, then a bite of another, and before you know it, you’ve eaten a plateful! There's also the sneaky bite of green chilli to keep things interesting.
Rockmelon seeds? Yep. Someone gathers them, washes them, toasts them and sells them. I've used Tio Pablo's Spicy Rockmelon seeds, roasted in hibiscus flower-infused lime juice, garlic, chilli, cinnamon and cloves. They're crunchy and curiously spicy ... the heat sneaks up on you!
1 Halve green chilli and remove seeds. Chop flesh finely.
2 If leaving the rind on the watermelon, give it a good wash. Cut watermelon into slices then into triangles. Arrange on a plate with feta. Drizzle with lemon oil and grind on some black pepper. Scatter with watermelon seeds and mint leaves. Serve immediately.
You could save the seeds from the rockmelon, wash, dry and toast them with spices, but like me, you’ve probably got better things to do, so I buy them ready made by Tio Pablo. I like the contrast crunch they give to the creamy cheese and soft watermelon. You could use toasted pumpkin seeds as a substitute.