Watermelon & Pistachio Salad


1/2 cup pistachio kernels

1/2 (1.75kg) small seedless watermelon, peeled, quartered

1/4 cup olive oil

2 teaspoons finely grated lemon rind

125g feta


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.

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