Preheat the oven to 180°C/350°F/Gas 4. Mix the pumpkin seeds with 20ml (¾fl oz) olive oil, spread on a baking sheet and toast in the oven for 8—12 minutes until golden. Don’t burn. Cut the watermelon into chunks and peel it. If you have time remove the seeds, but it’s not essential. Slice or crumble the feta over the watermelon, sprinkle with the toasted seeds and crushed pepper, drizzle with olive oil and serve with lemon wedges. Delicious!