Toast the pine nuts. Put the pine nuts into a dry pan over medium heat. Toast lightly, shaking or tossing the pan often, until they are just golden and fragrant. Watch them like a hawk; pine nuts go from 'gorgeous' to 'expensive sadness' very quickly. Set aside.

Prepare the watermelon. Cut away the green skin and outer rind from the watermelon. Then slice the watermelon flesh very thinly, like carpaccio — thin, but still with a little body so it does not fall apart. Remove any seeds or pips as you go.

Arrange the watermelon. Lay the thin watermelon slices over a large platter, slightly overlapping. It should look almost like an edible plate or canvas.

Prepare the radishes. Wash the radishes well, including the greens if they look fresh. Slice some radishes thinly. Halve or quarter a few small ones for texture. Keep the tender greens too; they are edible and add a nice peppery bite.

Add radishes and mint. Scatter the sliced radishes, radish halves, and fresh radish greens over the watermelon. Tear or scatter fresh mint leaves over the top.

Add feta. Dot the platter with small chunks of feta cheese. Do not overdo it; the feta is salty, so it is there to contrast the sweetness of the watermelon.

Make the dressing. In a small jar, add 1 part vinegar and 3 parts extra virgin olive oil. Add a pinch of salt and a little chopped mint if you like. Shake well.

Dress the salad. Spoon or drizzle the dressing over and around the salad.

Finish with pine nuts. Sprinkle over the toasted pine nuts. Crush a few lightly in your hand as you scatter them so you get both whole nuts and little crunchy bits.