Seeds & Salad

Place a nonstick pan over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the cucumber half-moons, shredded salad leaves, and sliced radish in a salad bowl. Drain the feta and crumble it in. Add a drizzle of oil, a squeeze of lemon, and some seasoning. Toss to combine and set aside for serving.