Watermelon and pistachio salad

Combine watermelon, pistachio kernels and feta cheese to make this light and refreshing salad.

Heat a small frying pan over medium heat. Add pistachios. Cook, stirring occasionally, for 5 minutes or until light brown. Transfer to a bowl. Cool for 5 minutes. Roughly chop.
Slice watermelon quarters into 1cm-thick wedges. Arrange on plates.
Place oil and lemon rind in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Crumble feta over watermelon. Sprinkle with pistachios. Serve drizzled with oil mixture.

Source

1/2 cup pistachio kernels

1/2 small seedless watermelon, peeled, quartered

1/4 cup olive oil

2 tsp finely grated lemon rind

125g feta

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