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Using a sharp knife, carefully cut off and discard the skin and white pith from the watermelon, leaving you with about 1½kg flesh. Cut this into 2cm-thick wedges, arrange them on a large platter and refrigerate until ready to serve.
For the lime syrup, put the lime zest, sugar, vanilla bean paste and 50ml water in a small saucepan on a medium heat, bring to a simmer, then cook for five minutes, until bubbling and slightly syrupy. Take off the heat, leave to cool for 15 minutes, then stir in the lime juice.
Meanwhile, put all the ingredients for the spiced salt in a mortar and lightly grind until the salt is fine.
To assemble, drizzle half the syrup all over the watermelon, scatter over all of the herbs and spoon over the olive oil. Sprinkle a quarter of the spiced salt mix on top and serve with the remaining salt and syrup in two bowls on the side.