Watermelon, charred feta and bread salad with mint recipe

Ingredients

• 2 slices of sourdough bread, cut into small squares
• 7 tbsp extra-virgin olive oil
• 500 g watermelon flesh, cut into small bite-sized pieces, pips removed
• 10 black Greek olives, pitted
• 1 handful fresh mint, chopped
• 1 tbsp pumpkin seeds
• 1 small cucumber, sliced lengthways and then across into thin half-moon pieces
• 1 handful purslane, if available, or rocket leaves, roughly chopped
• 200 g feta, cut into medium-sized cubes
• 1 pinch each of sea salt and freshly ground black pepper