Briefly roast some pumpkin seeds and sunflower seeds with a pinch of salt and pepper, a pinch of chilli powder and a dash of Olive Oil in a frying pan. Peel the water melon and cut into cubes. Break the cheese into chunks around the same size. Add the spring onions along with the melon pieces and the mint leaves to a large bowl. 

Pour over the lime juice and the Balsamic Vinegar, season with salt and pepper and mix everything thoroughly. Arrange the cheese on top and scatter the toasted seeds on the salad.