Name: Watermelon & feta salad with crispbread
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: Serves 6 as a starter
Cuisine: Mediterranean
Ingredients: ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks; 200g block feta cheese cubed; large handful black olives; handful flat-leaf parsley and mint leaves, roughly chopped; 1 red onion finely sliced into rings; olive oil and balsamic vinegar, to serve; ½ a 500g pack white bread mix; 1 tbsp olive oil plus a little extra for drizzling; plain flour for dusting; 1 egg white beaten; a mix of sesame seeds poppy seeds and fennel seeds, for scattering

½ a watermelon
(about 1.5kg), peeled, deseeded and cut into chunks
200g block feta cheese
cubed
large handful black olives
handful flat-leaf parsley
and mint leaves, roughly chopped
1 red onion
finely sliced into rings
olive oil
and balsamic vinegar, to serve

For the crispbread

½ a 500g pack white bread
mix
1 tbsp olive oil
plus a little extra for drizzling
plain flour
for dusting
1 egg white
beaten
a mix of sesame seeds
poppy seeds and fennel seeds, for scattering

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.