Dressing
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Put all the ingredients into suitable container and emulsify using an electric hand blender. Alternatively whisk the sugar and salt with the vinegar and lemon juice until dissolved, and then add the rest of the ingredients and whisk again until well combined. Keep refrigerated until needed. This will make more than enough. Any extra will keep refrigerated for two weeks.
Salad
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Peel watermelon and melons, remove seeds (Don’t worry if there are a few seeds left on the watermelon). Dice the melons into inch cubes and cut the watermelon into very thick wedges, around three or 4 per person.
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Thinly slice the radishes and set aside.
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Halve the cherry tomatoes and set aside.
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Blanch the mange tout (or any other green similar beans) by immersing in boiling salted water for no longer than 30 seconds, refresh immediately by putting under cold iced water.
To assemble:
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On a large serving dish arrange all the watermelon and melon pieces.
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Spoon over the olives.
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Scatter the radishes and cherry tomatoes all over.
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Crumble the feta cheese and scatter all over.
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Tear the mint into pieces and scatter over the top.
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Spoon over the dressing, I would suggest two tablespoons per serving.
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Top with the vegetable garnish (if desired) and sprinkle with the toasted pumpkin seeds.