# What You Need:
→ Salad
01 - 4 cups seedless watermelon, cubed
02 - 1 cup cucumber, thinly sliced
03 - 150 grams crumbled feta cheese
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup fresh mint leaves, torn
06 - 1/4 cup fresh basil leaves, torn
07 - Zest of 1 lime
→ Pistachio Dukkah
08 - 1/3 cup shelled pistachios, roughly chopped
09 - 1 tablespoon sesame seeds
10 - 1 tablespoon coriander seeds
11 - 2 teaspoons cumin seeds
12 - 1/2 teaspoon black peppercorns
13 - 1/2 teaspoon sea salt
→ Dressing
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon fresh lime juice
16 - 1/2 teaspoon honey
17 - Freshly ground black pepper, to taste
# How to Cook:
01 - In a dry skillet over medium heat, toast pistachios, sesame seeds, coriander seeds, and cumin seeds for 2 to 3 minutes until fragrant and golden. Allow to cool slightly, then coarsely crush with a mortar and pestle or pulse in a food processor along with black peppercorns and sea salt until chunky. Set aside.
02 - In a large mixing bowl, combine watermelon cubes, sliced cucumber, red onion, mint, and basil. Gently toss to incorporate evenly.
03 - Whisk together extra-virgin olive oil, fresh lime juice, honey, and freshly ground black pepper until emulsified.
04 - Drizzle the dressing over the salad mixture and toss carefully to ensure even coating.
05 - Sprinkle crumbled feta cheese and lime zest over the dressed salad for enhanced flavor.
06 - Generously scatter the prepared pistachio dukkah on top just before serving to maintain its crunchiness.
07 - Serve immediately chilled for optimal freshness and enjoy.
