Grilled Watermelon Salad

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1 large fresh basil sprig

1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing

3 1/2"-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges

1/4 cup fresh lime juice

1 tablespoon honey

Kosher salt and freshly ground black pepper

3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups)

36 slices Pickled Radishes , cut into eighths

1/2 cup (4 ounces) queso fresco, crumbled

1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted

Ingredient Info:Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets. If unavailable, mild feta can be substituted.

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