1/4of a watermeloncleaned and cubed. Seedless is best here.
¼cupextra-virgin olive oil
2medium limesfinely grated zest and juice
2tablespoonsfresh mint leaves
Preheat the oven to 180˚C (325˚F) Mix the pepita’s in a bowl with the olive oil, salt, smoked paprika, cayenne and lime juice, Mix it well.
Take a baking tray and line with baking paper. Spread the pepitas out in a single layer and toast for 12 to 15 minutes in the oven.
Let them cool slightly while you make the rest of the salad. You need only a bit for this recipe so keep the rest to nibble on or spread over other dishes. I used them that same night on a poke bowl with chicken.
Combine the watermelon cubes, cucumber, olive oil, chili, salt, lime zest and juice in a bit bowl and mix it all up. Taste and add salt and pepper if needed.
Garnish with fresh mint leaves and toasted pepitas. Serve immediately!