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Watermelon & feta salad with crispbread

Watermelon & feta salad with crispbread

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A star rating of 4.9 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Serves 6 as a starter

A cool, refreshing combo for warm summer evenings

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal342
fat14g
saturates5g
carbs43g
sugars13g
fibre3g
protein13g
salt1.8g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PRAWNS WITH WATERMELON, LIME & GINGER

Toss 250g cooked tiger prawns with chunks from ½ a watermelon (about a 1kg piece), a handful coriander leaves, the juice 1 lime, 1 tbsp finely grated fresh root ginger and ½ red chilli, deseeded and sliced.

Goes well with

Recipe from Good Food magazine, August 2009

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A star rating of 4.9 out of 5.11 ratings
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