Spiced feta with watermelon salsa

Spiced feta with watermelon salsa

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(0 ratings)

Prep: 15 mins No cook


Serves 2
Treat this salty Greek cheese a little differently by coating a chunk with cumin and coriander, then serving with a light and fruity salsa

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal552
  • fat24g
  • saturates14g
  • carbs59g
  • sugars13g
  • fibre3g
  • protein26g
  • salt4.7g
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  • ¼ tsp cumin seed
  • ¼ tsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er 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
    olive oil

    Olive oil

    ol-iv oyl

    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 breads, 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


  1. 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.

  2. Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.

  3. 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.

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