Watermelon With Fennel and Salt

• 1 tablespoon fennel seed
• 2 teaspoons kosher salt
• 1 watermelon, about 5 pounds, quartered and cut into 12 - 1-inch thick slices
• 2 limes, cut into wedges

1. Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes.
2. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes.
3. Transfer the seeds to a work surface and cool 10 minutes.
4. Coarsely crush the seeds using a mortar and pestle.
5. Stir together the fennel seeds and the salt and sprinkle over watermelon.
6. Serve with lime wedges.

fennel seed, kosher salt, watermelon

Taken from www.food.com/recipe/watermelon-with-fennel-and-salt-360631 (may not work)