- ¼ tsp cumin seed
- ¼ tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 200g block feta cheese (you can use light if you prefer), halved
- a little olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 handfuls mixed salad leaves
- small handful flat-leaf parsley, roughly chopped
- 2 mint sprigs, leaves picked
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 large pitta bread, quartered
For the salsa
- 175g pack watermelon chunks, or equivalent whole chunk), chopped into small pieces
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- juice 2 limes
The same shape, but smaller than…
- 1 red chilli, finely chopped
- ½ red onion, finely chopped
Using a pestle and mortar, crush the cumin and coriander seeds with a coarse grinding of pepper. Sit the feta on a plate, sprinkle over the spice mix – turning the feta so all sides are coated – and finish with a little olive oil. Set aside.
Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.
Brush the pittas with a little more oil and pop under a grill to heat through. Put a block of feta each on 2 plates, and serve with a spoonful of salsa, salad and pitta.
Use up leftover herbs
Whizz the leftover mint and parsley together with 2 handfuls of pine nuts, a squeeze of lemon juice and enough extra virgin olive oil to make a pesto consistency. Stir through spaghetti, spread over bruschetta, or serve with grilled salmon steaks.