Refreshing Watermelon Salad with Feta

Roast the mustard seeds in a hot pan without fat until golden brown and fragrant. Then transfer to a small bowl.

Whisk the olive oil vigorously with the lime juice, soy sauce, and liquid honey. Season with salt, pepper, and a pinch of chili powder and mix well.

Place the leafy greens (Lollo Biondo/Frisée, arugula, and lamb's lettuce) in ice-cold water for about 15 minutes to make them extra crisp. Then drain well and pat dry.