Steam the Tenderstem® broccoli for a few minutes until it is just tender. Remove and leave to cool.
Lightly toast the pumpkin seeds in a hot frying pan until they start to turn crunchy and golden. Remove from the pan and leave to cool.
Place the watermelon and cucumber in a bowl or on a large serving plate. Cut the Tenderstem® broccoli into bite-size pieces and add to the bowl. Crumble over the feta cheese and sprinkle over the toasted pumpkin seeds and chopped mint.
In a separate bowl, whisk together the lemon juice and olive oil. Season with pepper. Pour over the salad and serve.
If you wanted to transform this into more of a substantial salad, mix in 200g cooked Puy lentils as they make a delicious addition.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.