For the salad:

4 cups (650 g) watermelon, cubed

1/2 cup feta cheese, cubed or crumbled

1/3 cup sliced black olives

1/2 teaspoon crushed chili flakes

2 cups packed rocket leaves

Handful of mint leaves

12 lemon thyme sprigs (leaves picked)

1 orange, peeled and sliced into rounds

For the salad dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Sea salt flakes and freshly ground black pepper, to taste

For the pickled shallots:

2 French shallots, peeled and thinly sliced

1/4 teaspoon sea salt flakes

1 teaspoon sugar

4 lemon thyme sprigs

1/3 cup rice wine vinegar

Crushed black pepper, to taste