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


  • 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


Use up leftover herbs

Whizz 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.


  1. 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.

  2. Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.

  3. 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.

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