5ouncesfeta cheesepreferably sheep's milk and in a brine, cut or crumbled into bite-size pieces
½cupsunflower seedsraw unsalted
1clovegarliccrushed
½teaspoonsalt
1mediumlemon
2tablespoonsolive oil
1teaspoonhoneyoptional
1pinchblack pepperfresh ground, to taste
Instructions
Toast the sunflower seeds in a small pan on medium heat until they are golden in color and fragrant, shaking the pan frequently to prevent burning. No butter or oil is needed to toast them.
Combine the spinach, watermelon, feta and toasted sunflower seeds in a large bowl.
In a small bowl, combine the salt and crushed garlic until they are mixed together to make a paste.
Juice the lemon and pour the lemon juice over the garlic and salt paste.
Add the olive oil and honey to the lemon juice mixture and mix or shake well until combined.
Pour half of the salad dressing over the salad; and toss well.
Add more dressing if needed so that the salad is well-coated but not overly-moist. The watermelon also adds moisture to the salad, so be careful not to use too much dressing. You can reserve the remainder of the salad dressing for another day.
Serve immediately. Grind black pepper over the salad after it is plated.