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In a bowl, soak the walnut halves in hot water for 5 minutes. Drain, then cover them with cold water and a pinch of salt.
Let them stand for at least a few minutes, though they can soak for as long as half a day for an even better texture. Rinse and drain thoroughly before adding to the salad.
Add the prepared walnut pieces to the watermelon and feta, then garnish with mint leaves from 3 sprigs.
In a small dry pan, toast the 1 tsp nigella seeds over medium heat for a moment or two, until they become fragrant and you can smell their subtle oniony aroma. Sprinkle the toasted seeds over the salad just before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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