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Recipe by Barney Desmazery

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1. Video tutorial: Kneading dough

1. Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
2. In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

PER SERVING

342 kcalories, protein 13g, carbohydrate 43g, fat 14 g, saturated fat 5g, fibre 3g, salt 1.8 g

Latest comments and suggestions

• fluffyhelen

  08 July 2009

  fluffyhelen rated and commented on this recipe

  

  I recommend switching up the balsamic vinegar for red wine vinegar... so much tastier! Mmmmm.

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• MaryW, Finland

  01 August 2009

  MaryW, Finland rated and commented on this recipe

  

  Served this up as a side dish at a bbq last night and it raised some eyebrows! Most people were surprised to see watermelon served as something savoury, but really loved the taste! I loved it, the only problem was I kept watching the dish go round hoping there would still be some left over at the end!

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• nadi

  18 August 2009

  nadi rated and commented on this recipe

  

  Fabulous!

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Ingredients

• ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
• 200g block feta cheese , cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion , finely sliced into rings
• olive oil and balsamic vinegar, to serve

FOR THE CRISPBREAD

• ½ a 500g pack white bread mix
• 1 tbsp olive oil , plus a little extra for drizzling
• plain flour , for dusting
• 1 egg white , beaten
• a mix of sesame seeds , poppy seeds and fennel seeds, for scattering

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Difficulty and servings

Serves 6 as a starter

Preparation and cooking times

Prep 30 mins

Cook 30 mins

plus rising

Vegetarian

Ingredients

• ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
• 200g block feta cheese , cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion , finely sliced into rings
• olive oil and balsamic vinegar, to serve

FOR THE CRISPBREAD

• ½ a 500g pack white bread mix
• 1 tbsp olive oil , plus a little extra for drizzling
• plain flour , for dusting
• 1 egg white , beaten
• a mix of sesame seeds , poppy seeds and fennel seeds, for scattering

PER SERVING

342 kcalories, protein 13g, carbohydrate 43g, fat 14 g, saturated fat 5g, fibre 3g, salt 1.8 g

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