Watermelon and Pistachio Salad
   ½ small seedless watermelon, peeled and quartered
   ½ cup pistachio kernels (or more as desired)
   ¼ cup olive oil
   2 teaspoons finely grated lemon rind
   130g feta cheese

Heat a small frying pan over medium heat. Add in pistachios and cook for 5 minutes, stirring occasionally until light brown.
   Place pistachios in a bowl and allow to cool for 5 minutes, then roughly chop.
   Slice the watermelon quarters into thick wedges and arrange as desired on plates.
   Place oil and lemon rind in a screw-top jar and season with salt and pepper. Secure the lid and shake well to combine ingredients. Crumble feta over the watermelon wedges, then sprinkle with pistachios. Serve drizzled with oil mixture.




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