Refreshing melon salad with pumpkin seed pesto, mint and goat cheese

Ingredients for 4 servings:

• 1 m.-sized watermelon(s)
• 1 roll(s) goat cheese, small
• 10 mint leaves
• 5 tbsp pumpkin seeds
• 4 tbsp pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

light, summery and vegetarian

First, I prepare the pesto. To do this, I first briefly roast the pumpkin seeds in a pan without oil. Then I add the pumpkin seeds, oil, and half of the mint leaves to a blender. Blend for about 20 seconds until the desired consistency is reached. With my specified quantities, the pesto remains very thick. Now cut the goat cheese into 1 cm² pieces, which in my case are about 2 mm thick. For a small roll, simply quarter it and then cut it into strips. Dice the watermelon and mix it in a bowl with the goat cheese and pesto. Finally, tear the remaining mint leaves into small pieces and scatter them on top. Best served quickly or refrigerated. This salad is best served with a Mediterranean barbecue.