Watermelon & feta salad with crispbread

Name: Watermelon & feta salad with crispbread
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 kgs ½ a watermelon (about , peeled, deseeded and cut into chunks; 200 grams block feta cheese, cubed; 1 large handful black olives; 1 handful flat-leaf parsley and mint leaves, roughly chopped; 1 red onion, finely sliced into rings; 1 serving olive oil and balsamic vinegar, to serve; 1 a 500g pack white bread mix; 1 Tbsp olive oil, plus a little extra for drizzling; 1 egg white, beaten; 1 serving a mix of sesame seeds, poppy seeds and fennel seeds, for scattering

Watermelon & feta salad with crispbread

You can never have too many side dish recipes, so give Watermelon & feta salad with crispbread a try. This recipe serves 6. One portion of this dish contains approximately 7g of protein, 13g of fat, and a total of 227 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Summer. Head to the store and pick up a watermelon, a 500g pack bread mix, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours.

Instructions

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.

Ingredients you will need

Olive Oil

Bread

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Bread

Roll

Brush with the egg white and scatter with the mixed seeds.

Ingredients you will need

Mixed Seeds

Egg Whites

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.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Olives

Herbs

Melon

Onion

Feta Cheese

Equipment you will use

Bowl

Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.

Equipment

Oven

Bowl

Ingredients

Servings:

2kgs

½ a watermelon (about , peeled, deseeded and cut into chunks 200grams

block feta cheese, cubed 1large handful

black olives 1handful

flat-leaf parsley and mint leaves, roughly chopped 1

red onion, finely sliced into rings 1serving

olive oil and balsamic vinegar, to serve 1

a 500g pack white bread mix 1Tbsp

olive oil, plus a little extra for drizzling 1

egg white, beaten 1serving

a mix of sesame seeds, poppy seeds and fennel seeds, for scattering

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.