Watermelon cubes with mint and pumpkin seeds

Ingredients

For 1 serving

• Watermelon300 g
• Pumpkin seeds12 g
• Mintto taste

In season: June – August

Method

1. Heat a small dry frying pan over medium heat and toast the pumpkin seeds for about 2 minutes, stirring, until they puff up and start to pop; tip them onto a plate to cool.
2. Meanwhile cut the rind off the watermelon and cut the flesh into cubes of about 2 cm, flicking out the black seeds with the tip of the knife.
3. Rinse and dry the mint and tear the leaves with your fingers.
4. Put the watermelon in a bowl and add the mint and pumpkin seeds just before serving so they stay crunchy.