The combination of watermelon and cucumber provides a juicy salad that, to me, symbolises summer on a plate. It’s a great counterbalance to the slightly spicy food in the rest of this menu.

Make your dressing first. In a cup or small bowl, whisk together the olive oil, lime juice and pinch of sea salt, using a fork.

For the salad, peel the watermelon and cut into 2cm chunks – remove the seeds if you like. Place in a sieve to allow any juices to drain away while you prepare the other ingredients.

Cut the cucumber into four lengthways and peel if desired. Then cut into 2cm cubes.

Toast the pumpkin seeds in a dry, heavy-bottomed frying pan for a few minutes until they crisp up, then turn off the heat and transfer to a small dish as soon as they start to colour. Be careful not to burn them.

Put the cubes of watermelon and cucumber into a large serving bowl, then drizzle the dressing over them and mix together. Finally, toss in the rocket and toasted pumpkin seeds just before serving.