Step 1

Wash the watercress, discarding any tough stems or less than perfect leaves then submerge in a large bowl of ice and water. Separate the chicory leaves, halve the radishes, then add both to the bowl. Leave them for 20 minutes to crisp and curl.

Step 2

Use a pestle and mortar or spice mill to grind the coriander seeds to a coarse powder. Warm the olive oil in a shallow pan, then add the coriander, pumpkin and fennel seeds, moving them around for a minute or two until they are warm and fragrant.

Step 3

Add the chilli flakes, continue cooking for a minute, then remove the pan from the heat and set aside.

Step 4

Peel the watermelon, cut into thick slices and then into large chunks into a bowl, removing the seeds as you go.

Step 5

Finely chop the mint leaves, add to the melon then crumble or coarsely grate the ricotta over them. Drain the watercress, chicory and radish and add them to the bowl.

Step 6

Tip the seeds, spices and their oil over the watermelon and tumble everything together gently then transfer to a serving dish and bring to the table.