Serves 4-6 4-pound piece seedless watermelon 1 cup crumbled feta cheese 1/2 cup cilantro leaves 1/3 cup mint leaves, torn into small pieces 1 fresh Scotch bonnet or similar hot chili, seeded and very thinly sliced Ground Aleppo pepper or piment d’Espelette Flaky coarse sea salt 1/3 cup roasted pepitas 1/4 cup very good extra-virgin olive oil plus more for drizzling 1 lime Peel the watermelon. Cut the fruit into small pieces, about 1/4-inch wide. In a large shallow serving bowl, layer half the melon, sprinkle with half the feta and half the cilantro, mint and fresh chili.