Spiced feta with watermelon salsa
Treat this salty Greek cheese a little differently by coating a chunk with cumin and coriander, then serving with a light and fruity salsa
- Prep:15 mins
No cook - Serves 2
- Easy
Nutrition per serving
- kcal 552
- fat 24g
- saturates 14g
- carbs 59g
- sugars 13g
- fibre 3g
- protein 26g
- salt 4.7g
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
- 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
Tip
Use up leftover herbsWhizz 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.
Method
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.
Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.
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.