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Watermelon & feta
salad with Crisp Bread
Ingredients Method
½ a watermelon (about 1½ kg), peeled,
deseeded and cut into chunks
Make up the bread according to pack
instructions with 1 tablespoon olive oil.
200g block feta cheese, cubed
Leave to rise in a warm place for about 1
hour until doubled in size. Heat Oven to
Large handful black olives
220C/200C fan/gas 7. Knock the bread
back and divide into 6 Pieces. On a
Handful flat-leaf parsley and mint
leaves, roughly chopped floured surface, roll the breads out as
thinly as possible,
1 red onion, finely sliced into rings Then transfer to baking trays.
Brush with the egg white and scatter
Olive oil and balsamic vinegar, to serve
with the mixed seeds. Bake for about 15
minutes until crisp and brown; if they
For the crisp bread
puff up, even better. You may need to do
this in batches. The breads can be made
½ a 500g pack white bread mix
the previous day and kept in an airtight
container.
1 tablespoon olive oil, plus a little extra
for drizzling In a large serving bowl, lightly toss the
melon with the feta and olives. Scatter
Plain flour, for dusting over the herbs and onion rings, then
serve with the olive oil and balsamic for
1 egg white, beaten drizzling over. Serve the pile of crisp
breads on the side for breaking up and
A mix of sesame seeds, poppy seeds using to scoop the salad.
and fennel seeds, for scattering
