Watermelon with Pecorino

Ingredients

• 600 g watermelon
• 300 g pecorino (1 piece)
• 100 g pumpkin seeds
• 4 tbsp pumpkin seed oil
• 1 tbsp Lemon Juice
• Salt
• Pepper
• 3 sprigs parsley

Instructions

1. 1.

   Peel, core and slice the watermelon into 6 cm thick rounds. Slice or shave the pecorino thinly.

2. 2.

   Toast the pumpkin seeds in a hot dry pan over medium heat for 3 minutes. Remove, set aside and let cool.

3. 3.

   Mix pumpkin seed oil with lemon juice and season with salt and pepper. Wash parsley, pat dry and tear leaves. Stack watermelon, pecorino, and parsley leaves into four tower-like piles on plates, sprinkle with pumpkin seeds, drizzle with vinaigrette and serve.