1 tsp. ground cumin
2 Tbsp. raw green pumpkin seeds
2 Tbsp. + 1/4 tsp. olive oil
1 Tbsp. white vinegar
2 tsp. diced jalapeno
1 1/2 lb. green tomatoes (not unripe,) cut into 3/4″ pieces
1/2 of a honeydew melon, cut into 3/4″ pieces
1/4 c. cilantro leaves
Toast the cumin in a skillet until it is fragrant, stirring constantly – about 1 min. Transfer to a small bowl.
Add pumpkin seeds to the skillets and heat until they begin to pop, about 4 – 5 minutes. Transfer to a different small bowl and add 1/4 tsp. olive oil & salt to taste.
Whisk together cumin, vinegar, diced jalapeno, 1/4 tsp. salt 1/8 tsp. pepper, and 2 Tbsp. olive oil.
Toss dressing with tomatoes, honeydew, and cilantro. Sprinkle with toasted pumkin seeds.