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
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.