Pea & broad bean hummus with goat’s cheese & sourdough
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Watermelon & feta salad with crispbread
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Serves 6 as a starter
Skip to ingredients
- ½ a watermelon(about 1.5kg), peeled, deseeded and cut into chunks
- 200g block feta cheesecubed
- large handful black olives
- handful flat-leaf parsleyand mint leaves, roughly chopped
- 1 red onionfinely sliced into rings
- olive oiland balsamic vinegar, to serve
For the crispbread
- ½ a 500g pack white breadmix
- 1 tbsp olive oilplus a little extra for drizzling
- plain flourfor dusting
- 1 egg whitebeaten
- a mix of sesame seedspoppy seeds and fennel seeds, for scattering
Nutrition: per serving
- kcal342
- fat14g
- saturates5g
- carbs43g
- sugars13g
- fibre3g
- protein13g
- salt1.8g
Method
step 1
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. Heat oven to 220C/200C fan/gas 7. 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. Brush with the egg white and scatter with the mixed seeds. 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.
step 2
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. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.
