Heat a frying pan and dry-fry the sesame seeds for 2 minutes until aromatic, then set aside.
Arrange the watermelon and feta on a large plate with the rocket and herbs.
Whisk together the oil, orange flower water, lemon juice, pomegranate syrup (if used) and sugar. Season to taste with salt and pepper, then drizzle over the salad. Scatter over the sesame seeds and serve with toasted pitta bread.