Ingredients
Equipment
Method
- Toast the pumpkin seeds in a dry frying pan over low heat for a few minutes, until lightly browned and starting to pop.
- Peel the melon, remove the seeds and cut into slices.
- Peel the cucumber and slice thickly; do the same with the courgette.
- Place the vegetables and lamb's lettuce (if using) in a large bowl and toss with plenty of lemon juice, olive oil and a few pinches of salt. Taste and adjust the seasoning if needed.
- Fold in the chopped mint and arrange everything on a platter or in a bowl.
- Sprinkle over the toasted pumpkin seeds, crumble the feta on top, drizzle with a little more olive oil and garnish with lemon zest. Serve immediately.