2 tbsp sunflower seeds
½ tsp ground cardamom
¼ cup finely chopped shelled pistachios
1 tbsp nigella seeds
3.5kg seedless watermelon, rind removed, cut into 3cm cubes
1 punnet each, red garnet and green cress micro herbs (optional)
Place sunflower seeds in a small frying pan over a medium heat. Cook for about 3 minutes or until toasted. Coarsely grind in a mortar and pestle, or chop. Transfer to a small bowl and then stir in cardamom, pistachios and nigella seeds.
Arrange watermelon cubes on a serving platter. Finely grate zest of limes over watermelon. Juice limes, then drizzle juice over watermelon. Sprinkle pistachio mixture over sparingly or liberally, as desired.
Transfer remaining pistachio mixture to a small bowl for guests to add more. Sprinkle over micro herbs and serve.