Cook the quinoa according to packaging instructions, let it cool down.

Peel and finely dice the shallots. Add them into a large mixing bowl with juice of the limes and 3 tbsp of olive oil. Season with salt and pepper, mix together and let the shallots pickle.

Place a small frying pan on medium heat, add the sunflower seeds and cook, stirring until toasted, 3-5 mins. Tip into the shallot dressing.

Meanwhile, strip the cavolo nero leaves off, discard the stalks. Trim and chop the watermelon into slices, then chop into cubes, discarding the rind. Trim, halve, scoop the seeds out and chop the cucumber into 1cm half moons. Chop the tomatoes into 3cm chunks.

Add the cavolo nero into the dressing, toss and massage together until wilted. Add the rest of the veg into the dressing with the quinoa. Pick the mint leaves and add into the salad, toss together.

Share the salad between plates and crumble feta over. Finish with a drizzle of olive oil.