This Spiced Feta with Watermelon Salsa recipe is a firm favourite of ours. Erik and myself love the fresh flavours of Feta Cheese, Watermelon and very finely sliced Red Onion - it not only brings back memories of Greek Holidays but also is a lovely healthy light lunch. We sometimes add the juicy Greek Kalamata Olives, which make it an even better light meal.
This recipe is courtesy of BBC Good Food Magazine.
- 1/4 tsp Cumin Seed
- 1/4 tsp Coriander Seed
- 200 g block Feta Cheese (you can use light if preferred) - halved
- A little good-quality fruity Olive Oil
- 2 handfuls Mixed Salad Leaves
- Small handful FlatLeaf Parsley, roughly chopped
- 2 Mint Sprigs, leaves picked
- 2 large Pitta Breads, quartered
- Black Pepper
- For the Salsa:
- 175 g pack Watermelon Chunks (or equivalent whole chunk) chopped into bite-sized pieces
- Juice of 2 Limes
- 1 Red Chilli, finely chopped
- 1/2 Red Onion, finely chopped
- Using a pestle & mortar, crush the cumin and coriander seeds with a coarse grinding of black pepper. Sit the feta cheese on a plate, sprinkle over the spice mix, pressing the feta into the spices - turning the feta so all sides are coated - and finish with a little drizzle of 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 on feta on 2 plates and serve with a spoonful of salsa, salad and pitta.