Melon salad with feta and roasted pumpkin seeds

Preparation

• Prepare couscous according to the package. And set aside.
• Cut the melon in half and remove the seeds.
• Cut off both points of the melon so it can stand.
• Scoop out small balls of melon with an apple corer and place in a bowl.
• Cut the feta or blue cheese into cubes and add to the melon balls and grapes.
• Sprinkle the pumpkin seeds and walnuts on the feta and melon, drizzle with olive oil and put on a little black pepper.
• Now mix everything together and carefully spoon the mixture into the half melon.
• Place the melons in the refrigerator for half hour before eating.
• Garnish the melons with some mint leaves before serving.

Great for lunch!