Salad of Watermelon, Feta & Toasted Pumpkin Seeds

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Preparation info

  • For


    as a Starter
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

As far as I know this salad has its roots in Israel. We serve it a lot at the Sugar Club, and though people are at first intrigued by the combination – finding it a little weird – they soon learn to love it. It’s important to use an extremely ripe watermelon and good, salty feta. Quantities will depend on whether you want to serve it as a side salad or as a starter.


  • 1 cup pumpkin seeds
  • 60ml (2fl oz) extra virgin olive oil
  • 1.5kg (lb) watermelon
  • 300g (11 oz) sheep’s feta
  • Crushed black pepper
  • 3 juicy lemons


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!