Watermelon with Pecorino
Watermelon is packed with vitamin A, which supports skin and eye health, as well as antioxidants like lycopene, which are secondary plant substances that protect our cells from harmful free radicals.
Keep in mind when you're shopping at the grocery store that watermelons don't ripe further once they are picked.
Peel the melon, remove seeds and cut into thin slices approximately 2 inches in diameter. Cut or shave Pecorino into thin slices. Toast the pumpkin seeds in a dry frying pan, remove, set aside, and let cool.
Mix the oil with the lemon juice and season with salt and pepper. Stack the melon cubes with the Pecorino and parsley leaves on plates and sprinkle with pumpkin seeds. Drizzle with the vinaigrette and serve.