4 tbsp pumpkin seeds
half a watermelon, rind removed, sliced into thinnish wedges
200g (7oz) feta cheese
4 tbsp black olives, pitted and halved freshly ground black pepper
1 Lightly toast the pumpkin seeds in a dry frying pan for a few minutes until they start to pop. Leave to cool.
2 Place the watermelon wedges on a large platter.
3 Crumble the feta cheese over the top and sprinkle with the olives and pumpkin seeds. Season with black pepper.
Gluten-free, wheat-free • V • Can be made in advance, but keep it chilled
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.