Name: Spiced feta with watermelon salsa
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ¼ tsp cumin seed; ¼ tsp coriander seed; 200g block feta cheese (you can use light if you prefer), halved; a little olive oil; 2 handfuls mixed salad leaves; small handful flat-leaf parsley roughly chopped; 2 mint sprigs, leaves picked; 2 large pitta breads quartered; 175g pack watermelon chunks, or equivalent whole chunk), chopped into small pieces; juice 2 limes; 1 red chilli finely chopped; ½ red onion finely chopped

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Spiced feta with watermelon salsa

Spiced feta with watermelon salsa

Sarah Cook

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Serves 2

Easy

Prep: 15 mins

No cook

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

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

¼ tsp cumin seed
¼ tsp coriander seed
200g block feta cheese

(you can use light if you prefer), halved
a little olive oil
2 handfuls mixed salad leaves
small handful flat-leaf parsley

roughly chopped
2 mint

sprigs, leaves picked
2 large pitta breads

quartered

For the salsa

175g pack watermelon

chunks, or equivalent whole chunk), chopped into small pieces
juice 2 limes
1 red chilli

finely chopped
½ red onion

finely chopped

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Nutrition: per serving

kcal552
fat24g
saturates14g
carbs59g
sugars13g
fibre3g
protein26g
salt4.7g

Method

step 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.
step 2

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

RECIPE TIPS

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.

Recipe from Good Food magazine, August 2013

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