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Spiced feta with watermelon salsa

Spiced feta with watermelon salsa

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal552
fat24g
saturates14g
carbs59g
sugars13g
fibre3g
protein26g
salt4.7g
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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

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

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.

Goes well with

Recipe from Good Food magazine, August 2013

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