Make sure you don't crush the spices too much – part of the goodness of this summery salad is the crunch of pink peppercorns.

INGREDIENTS

• 4 cups chopped watermelon
• 1 x 200g punnet cherry tomatoes, halved (sweet solanto or medley for colour)
• 1 cup Persian-style feta, the creamier the better
• ½–¾ cup mint leaves
• 150g prosciutto, at room temperature
• ¾ cup toasted almonds, roughly chopped (I used smoked almonds)

Dressing

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ¼–½ cup fruity olive oil
• 1 tbsp pink peppercorns
• zest of 1 lemon

METHOD

1. Arrange the watermelon and tomatoes on a large serving platter. Crumble over the feta and scatter with mint leaves. Season with salt. Coarsely tear the prosciutto and place the pieces over the watermelon.
2. Dry fry the cumin and coriander seeds until fragrant. Crush to a coarse texture in a mortar and pestle and add to a small bowl with the olive oil.
3. Lightly crush the pink peppercorns and add to the dressing. Finely grate over the lemon zest and mix together.
4. Scatter the toasted almonds over the salad, drizzle with pink peppercorn dressing and serve.

Serves 4-6 as a side

This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, November 6, or catch up on 9Now.