Mediterranean recipe for 6 as a starter people, takes only 30 mins; recipe has watermelon, feta cheese, black olive, parsley, red onion, olive oil, bread, olive oil, plain flour, egg white and sesame seed.
Watermelon & feta salad with crispbread
Course: Mediterranean
Servings
6 as a starter
servings
Prep time
30 mins
Ingredients
- Olive Oil: olive oil and balsamic vinegar, to serve
- Red Onion: 1 red onion, finely sliced into rings
- Feta Cheese: 200g block feta cheese, cubed
- Parsley: handful flat-leaf parsley and mint leaves, roughly chopped
- Bread: 1/2 a 500g pack white bread mix
- Black Olive: large handful black olives
- Plain Flour: plain flour, for dusting
- Sesame Seed: a mix of sesame seeds, poppy seeds and fennel seeds, for scattering
- Egg White: 1 egg white, beaten
- Watermelon: 1/2 a watermelon (about 1 1/2 kg), peeled, deseeded and cut into chunks
Directions
- 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.
- 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.
