2.5kg piece seedless watermelon (about ¼ watermelon)
¼ cup finely chopped pistachio kernels
2 tablespoons sunflower seeds, finely chopped
1 teaspoon ground coriander
100g firm feta, crumbled
1 large lime
Cut watermelon crossways into 3cm thick slices. Remove and discard rind. Cut into 3cm cubes.
Combine pistachios, sunflower seeds and coriander in a small bowl.
Finely grate 2 teaspoons of rind from limes. Squeeze 2 tablespoons juice.
To serve, arrange watermelon in the shape of a wreath on a large serving board. Sprinkle with feta, then pistachio mixture. Drizzle with juice. Sprinkle over rind.
TIP! Keep chopped watermelon in an airtight container in the fridge. Place pistachio mixture in a snap-lock bag. Assemble salad with the lime just before serving.