1.5 dl black quinoa
1.5 dl pistachios
1 kg watermelon
lots of mint
1 lemon (or Sumac if you prefer)
rapeseed oil, honey, salt, pepper
Cook the quinoa according to the instructions on the package. (Or in a perfect world if you have already cooked it and it is in the fridge!). Peel and divide the melon into large pieces. Roast pistachios in a dry pan. Stir in 2 tbsp honey and 1 teaspoon salt. Pour onto baking sheet paper and allow to cool.
Mix 0.5dl of rapeseed oil with 2 tbsp squeezed lemon, 1 tbsp honey and if you want a pinch of sumac. Season with salt and pepper. Mix the dressing with the quinoa and melon on a large platter. Grate the mint over the quinoa and melon, and then sprinkle the nuts over it all.