Watermelon Salad with Feta

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

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

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